Gluten-free Chocolate Eclair Cake

Courtesy of Jill Galarneau

Gluten-free Chocolate Eclair Cake

(serves 15-20) 

 INGREDIENTS

1 cup water

1 cup Krusteaz brand gluten-free flour

4 eggs

2 small boxes instant vanilla pudding

1 (8oz) pkg cream cheese, softened

1 (8oz) container Cool Whip

1 (10 oz) jar King’s Cupboard Espresso Chocolate Sauce

DIRECTIONS

Preheat oven to 400 degrees. Bring water and butter to a boil over med-high heat in a medium saucepan. Add flour all at once and stir rapidly until it forms a ball. Remove from heat and cool 5 minutes. Beat in eggs, one at a time. Spread on edged, ungreased 11x15 cookie sheet. Bake for 30 minutes. Cool. (It will have bumps and crevices) Mix pudding according to package directions, beat in softened cream cheese, and spread on crust. Refrigerate 20 minutes. Top with Cool Whip. Warm chocolate sauce according to package directions and drizzle over cake.