I posted the recipe for my husband's favorite cake of all time, Cream Puff Cake, very early in my blogging life. I didn't even have a picture.
I almost didn't get a picture this time either.
One of my contributions for Easter Dinner was dessert and I decided Cream Puff Cake would be the perfect compliment to a very "full" filling meal.
I looked over at the cake pan, an lo and behold, there was only 1 piece left! I practically screamed, "NOBODY TOUCH THAT CAKE! I DIDN'T GET A PICTURE YET!" lol
In my rush to get a picture before the cake was gobbled all up, I flopped it over on the whipped cream top :( I repaired it the best that I could but that is why the top looks kinda like a 2-year-old made it! But...I got my picture!
Cream Puff Cake
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all purpose flour
1 package (8oz) cream cheese softened
2 packages (3.4oz each) instant vanilla pudding mix
3 cups cold milk
1 (12oz) whipped cream
Chocolate syrup (optional)
Preheat oven to 400 and grease a 13X9 baking pan.
In a sauce pan over medium heat, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball form. Remove from heat and let stand for 5 minutes.
Add eggs, on at a time, beating well after each addition. Beat until smooth.
Spread the mixture into your baking pan and bake for 30-35 minutes or until puffed and brown. Cool.
In a mixing bowl, beat pudding mix and milk. Add cream cheese and beat until smooth. Spread over the baked puff. Refrigerate for 20 minutes.
Spread with whipped cream topping and refrigerate until ready to serve.
Drizzle with chocolate syrup before serving if you desire.
Share with family and friends, but beware. It goes fast. Make sure you get your piece first!
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