1 c. water
1/2 c. butter
1 c. flour
4 eggs

Heat water and butter to a rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute, until mixture forms a ball. Remove from heat. Beat in eggs all at once, beating until smooth. Place dough on ungreased cookie sheet in a 9 inch circle. Leave an inch from the edge. Smooth dough, bake until golden brown, 45-50 minutes at 400 degrees. Cool away from draft, cut in half.

FILLING:

2 pkg. (3 oz.) instant French vanilla pudding
3 c. milk
8 oz. Cool Whip

Pour over bottom half of torte. Place other half on top.

FROSTING:

1 c. powdered sugar
2 sq. unsweetened chocolate
2 tbsp. butter

Melt chocolate and butter over low heat. Stir in sugar and milk. Beat until smooth. Drizzle frosting over top. Refrigerate.