AuthorE. Gluten
DifficultyIntermediate
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Yields1 Serving
Prep Time30 minsCook Time35 minsTotal Time1 hr 5 mins
Base:
 ½ cup water
 ¼ cup butter (not margarine)
 2 eggs
Filling:
 1 (3.4 oz) pkg of instant pudding (any flavor)
 1 ¼ cups milk
 ½ tsp vanilla
 8 oz cool whip
Topping:
 ¼ cup semi-sweet chocolate chips
 1 tbsp butter
 1 tbsp milk
 ½ tsp vanilla
 ½ cup powdered sugar
1

Preheat oven to 400°

2

Combine the water and butter in a medium saucepan and bring to a boil. Add Eating Gluten Free All-Purpose Flour, stirring until the dough forms a ball. Remove from heat and pour into a medium bowl. Add eggs, one at a time, beating well with an electric mixer after each. Pile dough in a circle on a lightly greased cookie sheet.

3

Bake for 35-40 minutes or until lightly browned. Remove from oven and cool completely. (The cake will be relatively flat, not puffy like a cream puff.)

4

While the cake is cooling, make filling and topping. For the filling, combine pudding and milk. Mix well. Add vanilla and cool whip. Beat with a hand mixer.

5

Make the topping by melting chocolate, butter, and milk in the microwave for 60 seconds, stirring after every 30 seconds.

6

Stir in vanilla and powdered sugar. Put the topping in a sandwich bag.

7

Carefully slice the cake ring into two semi-circles. Spread filling on one semi-circle. Put the other semi-circle on top.

8

With a toothpick, poke a hole in the bag containing the topping. Drizzle the topping over the cake. Refrigerate for at least 10-20 minutes before serving in order to set the topping.

Category

Ingredients

Base:
 ½ cup water
 ¼ cup butter (not margarine)
 2 eggs
Filling:
 1 (3.4 oz) pkg of instant pudding (any flavor)
 1 ¼ cups milk
 ½ tsp vanilla
 8 oz cool whip
Topping:
 ¼ cup semi-sweet chocolate chips
 1 tbsp butter
 1 tbsp milk
 ½ tsp vanilla
 ½ cup powdered sugar

Directions

1

Preheat oven to 400°

2

Combine the water and butter in a medium saucepan and bring to a boil. Add Eating Gluten Free All-Purpose Flour, stirring until the dough forms a ball. Remove from heat and pour into a medium bowl. Add eggs, one at a time, beating well with an electric mixer after each. Pile dough in a circle on a lightly greased cookie sheet.

3

Bake for 35-40 minutes or until lightly browned. Remove from oven and cool completely. (The cake will be relatively flat, not puffy like a cream puff.)

4

While the cake is cooling, make filling and topping. For the filling, combine pudding and milk. Mix well. Add vanilla and cool whip. Beat with a hand mixer.

5

Make the topping by melting chocolate, butter, and milk in the microwave for 60 seconds, stirring after every 30 seconds.

6

Stir in vanilla and powdered sugar. Put the topping in a sandwich bag.

7

Carefully slice the cake ring into two semi-circles. Spread filling on one semi-circle. Put the other semi-circle on top.

8

With a toothpick, poke a hole in the bag containing the topping. Drizzle the topping over the cake. Refrigerate for at least 10-20 minutes before serving in order to set the topping.

Gluten Free Eclair Cake