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Cream Puff Cake

Ingredients 

FOR THE CRUST:

  • 1/2 cup salted butter
  • 1 cup water
  • 1 cup all purpose flour
  • 4 large eggs

FOR THE FUDGE FILLING:

  • 2 ounces semisweet chocolate Hershey’s Special Dark would work
  • 2 tablespoons salted butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons hot water

FOR THE PUDDING:

  • 8 ounces cream cheese softened
  • 3 cups milk
  • 5.1 ounces instant vanilla pudding 1 large box

TOPPING:

  • 8 ounces Cool Whip thawed
  • Hershey’s chocolate syrup

Instructions 

MAKE THE CRUST:

  • Preheat oven to 400 degrees Fahrenheit.
  • In a heavy saucepan, heat butter and water to boiling over medium-high heat.
  • Add the 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. Using a hand mixer, 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 for 35 minutes. Cool completely.

MAKE THE CHOCOLATE LAYER:

  • Melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat.
  • Stir in 1 cup confectioners’ sugar and 1 teaspoon vanilla. Whisk well.
  • Stir in hot water, one tablespoon at a time, until icing is smooth and able to be drizzled.
  • Remove from heat, cool slightly, and drizzle over the bottom of the crust.

MAKE THE PUDDING:

  • In a large bowl, combine cream cheese and ¼ cup of milk. Beat until smooth. Continue to add the milk in ¼ cup increments, mixing between each addition. This will help you not have cream cheese clumps.
  • Once all 3 cups are added in, add pudding mix and mix well until it starts to thicken.
  • Spread this mixture over the fudge-topped crust. Allow to refrigerate and set for 10 minutes.
  • Top with Cool Whip and then drizzle chocolate syrup over the top.
  • Refrigerate at least one hour before serving.

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