1 c. water
1 c. flour
2 pkg. vanilla instant pudding
Whipped topping
Chopped pecans
1/2 c. butter
4 eggs
8 oz. softened cream cheese
Hershey's syrup

Mix water and butter; bring to a boil. Pour in flour all at once until mixture forms a ball. Take from heat and cool 5-10 minutes. Beat in the eggs one at a time with a spoon. Beat well and spread into an ungreased 11 x 15 inch pan. Bake for 30 minutes at 400 degrees. It will look funny, but don't prick the bubbles. Prepare the pudding as directed on the package. Beat in the softened cream cheese. Spread on the cake, refrigerate for about 20 minutes then spread on as much whipped topping as you like. Drizzle chocolate syrup on and sprinkle with chopped peanuts.