Cream Puff Cake
A traditional cream puff in cake form!Cream Puff Cake starts with traditional cream puff pastry then it's topped with a thick vanilla cream layer and crowned with Cool Whip. This easy cake is drizzled with chocolate for an eye-catching presentation.
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Servings: 12 servings
Calories: 286kcal
Ingredients
- 1/2 cup butter
- 1 cup water
- 1 Tbsp granulated sugar
- 1 cup all-purpose flour
- 4 eggs
- 8 oz cream cheese, softened
- 2 1/2 cups cold milk
- 1 pkg, 3.4 oz JELLO Vanilla Instant Pudding mix
- 1 pkg, 3.4 oz JELLO French Vanilla Instant Pudding mix
- 1 tub, 8 oz. Cool Whip
- 2 oz semi sweet baking chocolate bar
- 1 tsp shortening
Directions
- Preheat oven to 400 degrees F. Grease 9x13-inch baking dish. Set aside.
- In a medium saucepan, bring butter, water, and sugar to a boil over medium heat. Add flour and cook for 3 minutes, stirring constantly, until the mixture forms a ball. Transfer the dough to a large bowl.
- Add eggs and beat with a hand mixer until fully combined. Spread the dough into the bottom of the 13x9-inch baking dish.
- Bake for 35 to 37 minutes until the pastry is golden brown. The dough will puff up along the sides of the baking dish. Cool completely at room temperature.
- Mix cream cheese and milk in a medium bowl until well blended. Add pudding mixes and beat for 2 minutes. Refrigerate until ready to use.
- Spread the pudding layer over the cream puff crust just before serving. Top with Cool Whip.
- Finely chop the chocolate then place it in a small microwave-safe bowl with the shortening. Heat on HIGH power for 20 seconds then stir well. Continue heating and stirring in 20-second intervals until it is completely smooth. Drizzle chocolate over the Cool Whip.
Nutrition Facts
Serving: 1 g | Calories: 286 kcal | Carbohydrates: 19 g | Protein: 8 g | Fat: 20 g | Saturated Fat: 12 g | Polyunsaturated Fat: 7 g | Cholesterol: 107 mg | Sodium: 237 mg | Fiber: 1 g | Sugar: 5 g
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