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Cream Puff Cake
1/2 cup butter
1 cup water
1 cup all-purpose flour
8 ounces cream cheese, softened
4 cups milk
3 small boxes instant vanilla pudding
1 pint cream, whipped
Melt butter in water. Add flour and cook, stirring constantly, until it forms a ball.
Turn into a bowl and beat in eggs one at a time, beating well between each addition. Spread flat on a greased 13 x 9-inch pan.
Bake at 400 degrees F for 35 to 40 minutes. Cool.
Mix together cream cheese and milk and beat until smooth.
Add instant pudding, one package at a time. Spread over cooled shell.
Top with whipped cream and drizzle chocolate syrup on top.
Chill cake for at least one hour before serving.
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