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1
In a large saucepan, bring water and butter to a boil.
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2
Add flour all at once and stir until a smooth ball forms.
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3
Remove from the heat; let stand for 5 minutes.
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4
Add the eggs, one at a time, beating well after each addition.
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5
Continue beating until smooth and shiny.
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6
Transfer to a greased 13-in.
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7
x 9-in.
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8
baking dish.
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9
Bake at 400 for 22-26 minutes or until puffed and golden brown.
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10
Turn off oven and open door, let it sit in oven for 5 minutes to dry it out and take away any rubbery texture.
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11
Then let it cool completely on wire rack.
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12
For glaze, put butter, chips and light corn syrup in microwave safe container (I use 1 cup glass measuring cup) and cook on high for 20 second .
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13
Stir and if all chips and butter are melted, glaze is smooth, then drizzle over cake, if not, microwave 10 seconds longer and stir.
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14
Allow glaze to cool and harden before in refrigerator before adding filling/topping.
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15
For filling, in a large bowl, beat the milk and pudding mixes until smooth then mix in the softened cream cheese.
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16
Spread over the crust; refrigerate for 20 minutes.
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17
Spread with whipped topping.
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18
Chill until serving.
