Cream Puff Cake

[fatkat]

This is my sister's version that she got out of a local cookbook from the Italian Club. It is very similar to the others but has extra ingredients and extra steps but well worth the extra effort ~ Fatkat


Cream Puff Cake

1/2 cup butter
1 cup water
1 cup flour
4 eggs
1 (8oz) cream cheese, at room temperature
4 cups whole milk
3 (3-1/2 oz) boxes instant vanilla pudding mix
1 (12 oz) Cool Whip, thawed
1/4 cup Hershey's chocolate syrup

Preheat oven to 400 degrees. In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat; transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg. Spread mixture in bottom and up sides of an ungreased 9x13 inch pan. Bake in the preheated oven for 35 minutes. Cool shell completely.

In a large bowl, combine cream cheese and milk; beat until smooth. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping; drizzle with chocolate syrup.

[luv2bake]

I've seen similar recipes, but never made them. Sounds good, thanks for the recipe.

[wishingstar]

Oh yes! I think this would be good! TY

[shortymcg]

I made this last weekend. It is a very simple recipe. Everyone loved it and wanted the recipe. It's a keeper !

[luv2bake]

Thanks shorty for the review.

[moo]

This is very similar to my cousins recipe. It is yummy and looks like you fussed for HOURS!

[Bean]

I'll take this!

[CraftLady]

Thanks, this sounds so good!

[fatkat]

Maddison
Posted February 09, 2006 12:49 PM


Cream Puff Cake

-1 cup water
-1 stick margarine
-1 cup flour
-4 eggs
-4 cups milk
-3 boxes vanilla instant pudding
-1 (8oz) cream cheese, softened
-1 regular size Cool Whip
-chocolate syrup

In non-stick pan, boil water, add margarine and melt. Add flour, mix, and cool. Add eggs, one at a time, mixing well.
Spread batter on bottom and up sides of an ungreased non-stick pan (dont' use glass).
Bake 35 minutes at 350*.
Beat together milk and pudding, add softened cream cheese (mixed with a little milk first) and beat til smooth.
Pour pudding mixture over cooled crust.
Spread Cool Whip evenly over pudding mixture.
Drizzle with chocolate syrup.

This recipe has been known to flop at times. If the batter does not stick to the sides of the pan and slides down, that' ok. If the bottom bakes with huge air holes, just poke out the air with a fork and flatten with a spatula. These things will not affect the taste. DO make sure the cream cheese is completely softened (but not runny) or you will get a lumpy pudding mixture.
Refridgerate.
Enjoy!