CAKE BASE:

1 c. all-purpose flour
1/2 c. butter
1 c. water
4 lg. eggs

Heat water and butter to boiling. Turn down heat; stir in flour. Add egg with mixture and beat until sticky. Spread into a greased 10x13 inch pan. Bake at 400 degrees for 20-30 minutes or until light brown. After 10 minutes in oven, prick air bubbles and do so as often as needed. Cool thoroughly.

FILLING:

2 1/2 c. milk
8 oz. cream cheese
2 pkgs. instant vanilla pudding
8 oz. Cool Whip
Chocolate syrup

Beat cream cheese and some milk until smooth. Add the rest of the milk and puddings. Beat until thick. Spread on cooled cake base. Cover with Cool Whip. Drizzle chocolate syrup on top in any design. Refrigerate at least 2 hours before serving.