Cream Puff Cake

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Cream Puff Cake

Submitted by: Pat Rife of Clyde, OH

Ingredients:

  • 1 cup water
  • 1 stick margarine
  • 1 cup flour
  • 4 eggs
  • 4 cups milk
  • 3 small or 2 large boxes of vanilla Instant pudding
  • 1 8 oz. package cream cheese
  • 1 8 oz. Cool Whip.
  •  

Directions:

  1. Heat water and margarine until it comes to a boil. Remove from heat.
  2. Add flour and stir by hand until it forms a ball. Let cool.
  3. When cool, stir in eggs one at a time beating well until the batter forms a dull shine.
  4. Spread mixture on bottom and up sides of a greased ( grease with Crisco) 9 X 13 cake pan.
  5. Bake at 400˚F for 35 minutes. It will form a puffy shell in pan. Let cool.
  6. Beat together milk and vanilla Instant pudding until thick.
  7. Blend in softened cream cheese. Spread pudding mixture into crust.
  8. Spread Cool Whip on top.
  9. When ready to serve, drizzle with chocolate syrup. (I have found that Magic Shell Ice Cream Topping holds up better. )

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