1 c. boiling water
1/2 c. butter
1 c. flour
4 eggs
2 pkgs. instant vanilla pudding
2 1/2 c. milk
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) Cool Whip
1 jar Smuckers chocolate fudge syrup in squeezable tube
1/2 c. slivered almonds, optional

Combine water and butter in a saucepan and bring to a boil. Add flour and remove from burner. Mix together well. Add eggs one at a time, beating well after each is added. Spread evenly in a 9x13 inch glass baking dish.

Bake at 400 degrees for 25-30 minutes. Remove from oven and press center of cake down with a large spoon to deflate cake, leaving a high edge. Cool.

Blend cream cheese until smooth. Add pudding and milk. Beat until creamy. Spread into cooled cake shell. Top with Cool Whip. Drizzle chocolate syrup in a zig-zag fashion over top of Cool Whip. Garnish with almonds. Chill 2 hours. Serve.