1 c water
1/2 c butter
1 c flour
1 t sugar
4 eggs
1/2 t vanilla
In a saucepan boil water and butter together. Remove from heat, add flour and sugar and mix with hand mixer. Add eggs one at a time beat after each addition, mix in vanilla.
Spread batter in lightly greased 9×13 inch pan or a jellyroll pan.
Bake at 400 degrees for 25 minutes, will not be smooth or uniform in appearance. Cool completely.
1 (3.4 oz.) box instant French vanilla pudding
2 c milk
8 oz. cool whip, thawed
In a bowl whisk pudding and milk together, fold in 6 oz. cool whip. Spread over crust.
Spread remaining 2 oz. cool whip over pudding mixture. Drizzle chocolate syrup over top.
