This homemade Cream Puff Cake is super EASY to make and tastes so good everyone will ask for this dessert recipe!
With a cream puff pastry like crust covered with a rich and creamy vanilla filling topped with whipped topping and drizzled with chocolate, this Cream Puff Cake is simply irresistible!EQUIPMENT
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.1 cup water,1/2 cup butter,1/4 teaspoon saltAdd 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.1 cup flourCool dough for 10 minutes.Add eggs to dough and beat until thick and smooth. Dough surface should have a satin sheen.4 eggsCool 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.8 ounces cream cheeseWhisk together pudding and milk. Mix well. Add to cream cheese and mix slowly at first and then beat well. Pour over baked cream puff.2 small packages instant vanilla pudding,3 1/2 cups milkCover with Cool Whip and drizzle with chocolate syrup. Store in the refrigerator.8 ounce whipped topping,1/4 cup chocolate syrup
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.1 cup water,1/2 cup butter,1/4 teaspoon saltAdd 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.1 cup flourCool dough for 10 minutes.Add eggs to dough and beat until thick and smooth. Dough surface should have a satin sheen.4 eggsCool 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.8 ounces cream cheeseWhisk together pudding and milk. Mix well. Add to cream cheese and mix slowly at first and then beat well. Pour over baked cream puff.2 small packages instant vanilla pudding,3 1/2 cups milkCover with Cool Whip and drizzle with chocolate syrup. Store in the refrigerator.8 ounce whipped topping,1/4 cup chocolate syrup
