cream puff cake
(1)
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Our family absolutely loves Cream Puffs, but the time & effort put into them is long & tedious. We discovered a cake that will satisfy & delight your tastebuds. It is cool & refreshing & tastes just like amazing, cream puffs!A bonus is that you can make it low-fat, too.
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(1)
yield
9 by 13 cake pan
prep time
45 Min
cook time
20 Min
Ingredients For cream puff cake
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1 cwater
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1/2 cbutter or margarine
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1 cflour
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4eggs
- FILLING
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4 cmilk or skim milk
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3 small boxvanilla instant pudding (can use no sugar pudding)
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1-8oz boxcream cheese (can use lite or no-fat)
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1 smallcontainer cool whip (can use lit or no fat)
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hershey syrup (optional)
How To Make cream puff cake
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1Pre-Heat oven to 400 degrees
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2In a sauce pan, combine water and butter and bring to a boil. Remove from heat & beat in the flour, a a little bit at a time until the mixture starts to pull away from the sides of the pan. Add eggs, one at a time, and beat until it forms a sticky (may be a bit runny) dough. Spread into a cake pan and smooth on bottom.
Bake at 400 for 15-20 minutes. It will appear golden & very puffy. If big bubbles form,DO NOT break or push them down!) Cool completely before filling. -
3For the Filling:
Beat softened cream cheese until smooth, with a mixer.
Adda bit of milk & cream again.
Add the remaining milk & the instant pudding mix.
Beat for 2 minutes
Smooth filling over the cooled cake crust
Let the Cool Whip soften and spread over pudding.
*You may drizzle with Hershey's chocolate syrup.
Keep refrigerated. - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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