Cream Puff Cake
Ingredients:
1 cup water
1/4 teaspoon salt
1/2 cup butter
1 cup all-purpose flour
4 eggs
2 3.9 oz box instant vanilla pudding 2 small packages
8 ounces cream cheese very soft
3 1/2 cups milk
8 ounces whipped topping defrosted
1/4 cup chocolate syrup
Instructions:
Preheat oven to 450°F and grease a 9×13"" baking pan.
Boil together water, butter and salt. Remove from heat and pour into a mixing bowl.
Add flour and beat by hand until it forms a ball or beat for a couple of minutes with an electric mixer until very well mixed.
Cool dough for 10 minutes.
Add eggs to dough and beat until thick and smooth. Dough surface should have a satin sheen.
Cool again for about 5 minutes.
Transfer into a greased pan and press out until flat. Bake for 15 minutes at 450°F.
Prick with a knife about 15 times in the center that is puffed up to allow air to escape. Reduce oven heat to 350°F and bake another 20 minutes.
Allow pan and dough to cool for about 30 – 45 minutes before adding cream filling.
Beat softened cream cheese in a mixing bowl.
Whisk together pudding and milk. Mix well. Add to cream cheese and mix slowly at first and then beat well. Pour over baked cream puff.
Cover with Cool Whip and drizzle with chocolate syrup. Store in the refrigerator.
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