1 c. water
1 stick corn oil butter
1 c. flour
4 eggs
2 pkgs. instant Vanilla pudding
1 tsp. vanilla
1/2 pt. whipping cream
2 sq. unsweetened chocolate
2 tbsp. butter
2 tbsp. milk
1 tsp. vanilla
1 c. powdered sugar

Melt 1 stick butter in water in saucepan. Bring to a boil. Add flour to boiling mixture, stir hard until mixture is well mixed and leaves the sides of the pan. Add eggs, one at a time, beat in well. Spread in jelly roll pan and bake at 400 degrees for 20 to 25 minutes. Watch carefully, it browns easily. Make instant pudding, let thicken. Add vanilla and whipping cream. Fold together. Spread over cooled crust. Mix together melted unsweetened chocolate, butter, milk, vanilla and powdered sugar. Drop over filling and swirl. Refrigerate. Keeps for several days, but is best when served the same day.