CHOCOLATE ECLAIR RING
1 c. water
1 c. flour
1/2 butter or margarine 4 eggs
2 small vanilla instant puddings
2 1/2 c. milk
1 1/2 tsp. vanilla or almond extract
8 oz. Cool Whip
2 sq. baking chocolate
1 c. powdered sugar
3 T. milk
2 T. butter or margarine
1 T. vanilla
DIRECTIONS: Preheat oven to 400 degrees. Make ring dough. Bring water & margarine to a rolling boil. Add flour ALL AT ONCE and boil again until it forms a ball and leaves the side of the pan. Remove from heat and add one egg at a time, mixing well between each egg. Form into a ring shape on a baking sheet. (To make it well-shaped, I place a coffee cup in the center to get a good circle then remove cup before baking.) Bake for 45 minutes. Turn off oven and let ring sit in warm oven for 15 to 20 minutes.
Filling: Mix pudding packages with milk and beat. As it starts to thicken, add vanilla extract and Cool Whip.
Cut open ring approximately 1/2 down side of ring. Remove wet tendrils inside. Fill ring with pudding mixture.
Frosting: Melt chocolate & margarine over LOW heat. Add milk, powdered sugar and vanilla. Beat until smooth. Cool. When thick, spread on filled ring. Refrigerate.