1 c. water
1 stick butter
1 c. flour
4 eggs

FILLING:

8 oz. cream cheese
3 c. milk
2 (3 oz. each) pkg. instant vanilla pudding
8 oz. Cool Whip
Hershey's syrup

Bring water and butter to a boil; remove from heat and immediately add flour (all at once). Mix with a spoon until well blended. While still hot, beat in eggs, one at a time, with an electric mixer. Beat well after each addition. Spread in a greased 10 x 15 inch pan. Bake approximately 30 minutes or until lightly browned; cool completely.

Cake will bake up lumpy. In a large bowl, beat cream cheese and milk with an electric mixer. Slowly add pudding and beat all ingredients together for 2 minutes. Spread filling over cake. Top with Cool Whip and drizzle with syrup. Refrigerate 2 hours or overnight.