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| 1 Tasse | water |
| 1 Tasse | flour |
| 1 | Stick marg/butter (1/4lb) |
| 4 | eggs |
| 1/4 Teelöffel | salt |
| 1 x ca. 1/2 Liter | Heavy cream or cool whip |
| 1 x ca. 1/2 Liter | milk |
| 2 Packung | Instant vanilla pudding (small ones) |
| 1 x ca. 1/2 Liter | Cool whip |
| | Chocolate syrup |
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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.
The cake batter for this recipe can also be used for Yorkshire Pudding.
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