Eclaire Tort

Dough:
1 cup water
1/2 cup butter
1 cup flour
4 eggs

Filling:
2-3 oz pkg of vanilla instant pudding
2 1/2 cup milk
8 oz cool whip
1 teaspoon vanilla

Topping:
2 squares Hershey chocolate
2 Tablespoons butter
2 Tablespoons milk
1 cup powdered sugar
1 teaspoon vanilla

Dough: Heat water and butter to boiling, make sure the butter is melted. Pour in the flour then beat it. It forms a stiff ball. Remove from the heat and beat the eggs in one at a time with a mixer. The spoon the dough onto a pizza pan forming a doughnut shape. Bake at 400* for 30 minutes. Split it down the middle immediately with a knife, then gently remove the top and let them cool.

Filling: Mix the pudding and the milk together and beat for 2 minutes then beat in cool whip and vanilla. Refrigerate.

Topping: Melt the chocolate and butter together in the microwave. Add the milk and beat in powdered sugar with a whisk and the vanilla.

After your dough is cooled, put the filling in evenly and then put the topping on and drizzle the chocolate over the top.