For my husband’s birthday, I was trying to think of something a little different than a traditional birthday cake. He loves chocolate cake with peanut butter icing, but we have that often. He deserves something special for his birthday, so I scanned through my pins on Pinterest and a recently acquired cache of recipes that my mother so generously loaned me. I found a recipe for Cream Puff Cake in both sources. Of course, I chose the easier of the two recipes! It was full of surprises. The batter for the crust puffs up like a cream puff. It was about 4 inches higher than the sides of my cake pan and had hills and valleys all through it. I thought I had done something wrong, but I hadn’t. Once the crust has cooled, in easily compresses under the weight of the filling. And trust me, the filling can be a challenge. The 8 ounces of cream cheese and 4 cups of milk do not want to combine well if you try to mix them together all at once. Be sure to follow the instructions below to save yourself some major frustration and I guarantee the filling will come together smoothly. It is a heavenly creation that was not as hard to make as I anticipated. I will definitely be making many more of these in the future! They come together quickly and the results are a little piece of heaven on a plate. Enjoy!
Cream Puff Cake
Ingredients:
1 stick (8 Tbsp.) unsalted butter
1 c. water
1 c. flour
4 large eggs
4 c. milk
8 oz. cream cheese, softened
3 (3.5 oz) pkgs. instant vanilla pudding
1 container Cool Whip
Chocolate syrup
Preheat oven to 400 F. In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg. Spread in bottom and up the sides of an ungreased 9×13 inch pan. Bake at 400 degrees F (200 degrees C) for 35 minutes. Cool completely. To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Be sure to start with the cream cheese, give it a good beating until fluffy. Slowly, while still beating, add the milk. Once these are well combined, add pudding mix and beat until thick. Spread over cooled crust. Top with whipped topping, and drizzle chocolate syrup over the top. Keep refrigerated until serving.
Cream Puff Cake
Ingredients:
1 stick (8 Tbsp.) unsalted butter
1 c. water
1 c. flour
4 large eggs
4 c. milk
8 oz. cream cheese, softened
3 (3.5 oz) pkgs. instant vanilla pudding
1 container Cool Whip
Chocolate syrup
Preheat oven to 400 F. In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg. Spread in bottom and up the sides of an ungreased 9×13 inch pan. Bake at 400 degrees F (200 degrees C) for 35 minutes. Cool completely. To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Be sure to start with the cream cheese, give it a good beating until fluffy. Slowly, while still beating, add the milk. Once these are well combined, add pudding mix and beat until thick. Spread over cooled crust. Top with whipped topping, and drizzle chocolate syrup over the top. Keep refrigerated until serving.
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