Instructions: Heat water and butter and add salt. Bring to a boil. Add flour and remove from heat immediately. Add one egg at a time mixing thoroughly with a wooden spoon and a strong arm. Spread into a 9x13 inch greased pan. Bake at 400F for 30 minutes.

Filling: Whip cream. Add milk and pudding. Beat until thick and creamy.

Assembly: After cake has cooled add filling on top and smooth out with spatula. Add a layer of cool whip and drizzle with chocolate syrup.

Notes: 1 pt = 2 1/2 cups = 1/2 L

The cake batter for this recipe can also be used for Yorkshire Pudding.

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