This recipe is dedicated to Karen who provided me her recipe after a visit to Indiana to visit my husband’s side of the family. I had to have this recipe. It is such a scrumptious refrigerated cake. Very Simple and easy to make. Check this one out you will be amazed.
Cream Puff Cake Recipe
Ingredients
- 1 cup water
- 1/2 cup butter
- 1 cup all purpose flour
- 4 eggs
- 2 (5.1) oz boxes instant vanilla pudding mix
- 3 1/2 cups milk
- 1 (8) oz package cream cheese softened
- 1 (8) oz container cool whip
- chocolate syrup
Instructions
- Preheat oven to 400 degrees. Spray a 13x9 baking dish with a cooking spray and set aside.
- Bring 1 cup of water and 1/2 cup butter to a boil. Remove from heat.
- Mix in 1 cup flour and stir for 1 minute. (This will cook the raw flour taste out). Let cool for 5 minutes.
- Beat in 1 egg at a time until well combined.
- Spread batter into prepared baking dish. Bake for 25 minutes.
- Let crust cool completely.
- In a large mixing bowl, place 2 boxes of vanilla pudding mix and 3 1/2 cups milk and whisk until pudding consistency.
- Add in cream cheese. Using an electric mixer, blend until smooth.
- Spread mixture over crust.
- Cover mixture with the 1 container of cool whip evenly.
- Cover and refrigerate for 4-6 hours or overnight.
- Cut cake and serve with a drizzle of chocolate syrup. Enjoy.
What rack do I bake the crust on fo the cream puff cake?
I baked the crust on the middle rack. Make sure oven is preheated. I hope you enjoy.