BASE:

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

Bring water and butter to a boil. Add salt and flour. Beat until smooth. Cool 10 minutes. Add eggs one at a time. Mix well after each one. Spread on ungreased jelly roll pan. Bake 30 to 40 minutes at 425 degrees. When cool, press down and fill.

FILLING:

2 sm. pkgs. Vanilla Instant Pudding
2 1/2 c. milk
1 tsp. vanilla
1 (8 to 12 oz.) Cool Whip

Mix pudding, milk and vanilla. Add Cool Whip. Pat on crust and chill. When set, frost.

FROSTING:

1 1/2 c. powdered sugar
1 tsp. vanilla
2 tsp. butter
2 tsp. milk
2 sqs. unsweetened chocolate

Melt chocolate and butter. Mix remaining ingredients with chocolate mixture. Drizzle chocolate frosting on filling.