Eclair Cake

4 large eggs
1/2 cup butter
1 cup water
1 cup flour
8 ounces cream cheese, softened
4 cups milk
3 (3-ounce) packages instant vanilla pudding mix
16 ounces container whipped topping
Chocolate icing (recipe follows)

Preheat oven to 400°F and grease a 9x13 pan. Whisk eggs in a small bowl and set aside. In saucepan, melt butter in water. Add flour and cook, stirring constantly, until mixture forms a ball. Remove from heat and beat in eggs all at one time, continue beating until smooth. Spread in prepared pan and bake for 35 to 40 minutes, then cool completely.
Combine cream cheese and milk, beating until smooth. Add pudding, one package at a time. Spoon over cooled shell. Spread with whipped topping and drizzle with chocolate icing. Chill at least one hour before serving.

Chocolate Icing

3 tablespoons baking cocoa
1 cup powdered sugar
1 tablespoon, plus 1 teaspoon butter, melted
About 2 tablespoons water

In small bowl combine cocoa and powdered sugar, mixing well. Add butter and water and beat until smooth, adding a small amount of water, if needed, until the consistency is right.