1 c. water
1/2 c. butter
1 c. flour
4 eggs

Heat water and butter to boiling. Remove from heat and add flour. Cool 10 minutes. Add eggs, one at a time, beating until smooth after each egg. Spread in greased 10 x 15 inch jelly roll pan. Bake 30 to 35 minutes at 425 degrees. Cool.

FILLING:

2 (3.4 oz.) French vanilla instant pudding mix
2 1/2 c. cold milk
1 tsp. vanilla
8 oz. whipped topping
1 c. powdered sugar
2 tbsp. milk
2 sq. melted chocolate

Mix pudding mix with 2 1/2 cups cold milk and vanilla. Fold in whipped topping and spread on cooled crust. Mix powdered sugar, 2 tablespoons milk and chocolate. Drizzle over filling. Swirl if desired.