Best Cream Puff Cake Recipe Cdkitchencom Recipes

CREAM PUFF CAKE

Steps:

• Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny., Transfer to a greased 13-in. x 9-in. baking dish. Bake 22-26 minutes or until puffed and golden brown. Cool completely on a wire rack. , For filling, in a large bowl, beat cream cheese, milk and pudding mixes until smooth. Spread over crust; refrigerate 20 minutes. Spread with whipped topping. Chill until serving.

EASY CREAM PUFF CAKE

Steps:

• Heat oven to 400°F.
• Bring butter, water and sugar to boil in medium saucepan, stirring occasionally. Add flour; cook and stir 3 min. or until mixture forms ball. Spoon into large bowl.
• Add eggs, 1 at a time, beating with mixer after each addition until all ingredients are well blended. Spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
• Bake 32 to 37 min. or until golden brown. (Dough will puff up along sides of baking dish). Cool completely.
• Meanwhile, mix cream cheese and milk in medium bowl until blended. Add pudding mixes; beat 2 min. Refrigerate until ready to use.
• Spread pudding mixture over cream puff crust just before serving; top with COOL WHIP.
• Melt chocolate as directed on package; drizzle over dessert.

CREAM PUFF CAKE

Steps:

• Preheat oven to 400° degrees F. Grease a 13x9 light metal baking pan with cooking spray; set aside.
• In a medium saucepan, add the butter, water, sugar, and salt and bring to a boil over medium heat. Add in the flour and stir with a wooden spoon for 2-3 minutes or until a ball of dough comes together. Remove from the heat and place the ball of dough into a large bowl.
• Using a handheld electric mixer, add an egg to the bowl with the ball of dough and beat the egg into the dough ball one at a time, mixing well after each addition, until a soft batter comes together. Press the batter evenly into the bottom of the prepared pan (you may need to grease your fingers). Bake for 30 minutes or until light golden brown. Crust will bubble and rise significantly; this is normal. Do not puncture or deflate. Allow to cool completely.
• For the filling: In a large bowl, add both packages of pudding mix and the milk and whisk until combined and thickened. Set aside. Meanwhile, using an electric mixer or stand mixer, cream the cream cheese until smooth and fluffy, about 30 seconds. Add the pudding to the cream cheese and mix to incorporate until fully combined and no streaks of cream cheese remain.
• Spread the filling evenly over the pastry crust leaving a border edge of crust. Top with whipped cream or Cool Whip. Refrigerate for at least 2 hours or until set before cutting into squares. (For the whipped cream: add the heavy whipping cream and confectioners' sugar to a stand mixer bowl and beat on high speed with the whisk attachment until stiff peaks form, about 5-7 minutes).

CREAM PUFF CAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• 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 9x13 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. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping, and drizzle chocolate syrup over the top.

CREAM PUFF CAKE

Steps:

• Boil Margarine and water together.
• Add flour and mix.
• Add eggs, one at a time, beating after each one.
• Spread in ungreased 9 x 13- inch pan.
• Bake 30 minutes at 350 degrees.
• Cool completely.
• Filling: Whisk filling ingredients together and spread over baked crust.
• Top with Cool Whip.
• Squeeze Magic Shell on top and refridgerate until ready to serve (at least 3 hours).

CREAM PUFF CAKE

Steps:

• Preheat oven to 400 degrees.
• In a large heavy suacepan, 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 sides of 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 9x13 inch pan.
• Bake at 400 degrees for 35 minutes.
• Cool completely.
• To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth.
• Add pudding mix and beat until thickened.
• Spread over cooled shell.
• Top with whipped topping, and drizzle chocolate syrup over the top.