Boston Cream Cakepuff

My cousin's recipe: She calls it a mix between an eclair and Boston cream donut.

Ingredients:

1/2 cup water

1/4 cup margarine

1/2 cup all-purpose flour

2 eggs

1/2 package (1.5 ounces) instant sugar-free vanilla pudding mix

1/2-3/4 cups fat-free milk

4 ounces cream cheese, softened

Ganache (melted chocolate with a little milk added to make smooth)

Directions:

In a saucepan, bring water and margarine to a boil, stirring constantly until margarine is melted. Reduce heat to low; add the flour. Stir vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from the heat.

Add eggs, one at a time, beating well after each addition until the batter becomes smooth. Spread into a greased 8 inch cake pan. Bake at 400° for 30 minutes or until puffed and golden. Immediately remove from pan and cut in half horizontally. Cool completely.

For filling, beat the pudding mix, milk and cream cheese in a mixing bowl until smooth. Just before serving, place bottom eclair layer on a serving platter; cover with filling. Replace top layer and drizzle with chocolate.