INSIDE OUT CREAM PUFF CAKE RECIPE
Everyone knows that the best part about a cream puff is its fluffy filling. Inside-Out Cream Puff Cake is a super easy cake recipe that prominently features the creamy filling. In fact, the cake may be more cream puff filling than cake, which is definitely not a complaint. Just prepare the cakey crust and then pour in the Cool Whip mixture. Then, simply drizzle the dessert with chocolate syrup and dig in. You won't be able to get enough of this delicious dessert! You'll discover this cream puff cake is perfect for any occasion, including birthdays, get-togethers with friends, and special dinners with the family. If you're a fan of Cool Whip, you will find this easy cake recipe simply irresitible to make. It is the perfect dessert recipe to serve when you need something classy. You'll never look at cream puffs the same way again once you shift your perspective. This recipe requires a few steps, 3 separate recipes, and timing. But by planning your work carefully, this is a spectacular cake. The pudding can be made 1 day ahead and the chocolate sauce up to 3 days ahead, but the dough should be made the day you intend to make and serve the cake. After assembly, the cake should chill for at least 1 hour before serving, but it is best served the day it is assembled. To make the dessert even more special, serve with sliced fresh fruit on the side.
Provided by TheBestDessertRecipes.com Test Kitchen
Categories Cake
Number Of Ingredients 19
Steps:
- Combine water and butter in a 4-quart heavy saucepan and bring it to a simmer. Once the butter has completely melted, add the flour and stir will, then continue to stir over medium heat for 2 minutes. It is important to cook it the entire 2 minutes so that the flour will cook completely. The dough will stick to the sides of the pan and then form a ball keep stirring and cooking.
- After 2 minutes, remove from the heat and place dough in bowl of an electric mixer. Allow to cool about 5 minutes. Then, with the machine running on low, add the salt and eggs one at a time with time in between each addition. The dough will change in appearance from looking like scrambled eggs to a shiny batter. Continue to beat for about 2 minutes until it pulls away from the bottom or sides of the bowl.
- Spread the dough into a greased 9 x 13-inch baking dish, pushing it into the corners and up to the sides.
- Preheat oven to 425 degrees F and bake for 15-18 minutes. It should no longer look wet and should look lightly golden brown.
- Return the pan to the oven with the heat off, leave the door ajar and allow to cool to room temperature.
- Make the pudding according to package directions and chill. May be used immediately or chilled, covered up to one day before assembling cake. Thaw whipped topping in the refrigerator for 4 hours before assembling cake.
- After the base has cooled completely, spoon prepared pudding into the center, smoothing evenly and pushing to the edges. Top with the whipped topping, again smoothing evenly and swirling in a decorative pattern. Drizzle with about 1/3 cup of the chocolate sauce. Cover cake lightly with plastic wrap and chill for 1 hour before serving.
- In a 1-quart saucepan over medium high heat, combine milk, butter, and salt and bring it to a boil. Combine the sugar and cocoa powder and stir to get rid of any lumps, then add to the pan and continue to stir with a whisk until it boils and is thickened, at least 2 minutes.
- The mixture should coat the back of a spoon when thickened. It will continue to thicken as it cools.
- Remove chocolate sauce to a small bowl and cover and chill 1 hour before using. Sauce can be stored in the refrigerator up to a week. Bring to room temperature and stir before using.
CREAM PUFF CAKE
With its light, golden crust and yummy filling, this creamy cake is a definite crowd-pleaser. Everyone will ask for seconds. -Kim Wallace, Dennison, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 288 calories, Fat 16g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 397mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 0 fiber), Protein 5g protein.
CREAM PUFF CAKE
A co-worker of mine brought this into work today and I had to share the recipe! It's like a giant eclair!
Provided by yooper
Categories Dessert
Time 55m
Yield 24 serving(s)
Number Of Ingredients 9
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.
CREAM PUFF CAKE
I got this recipe a few years ago from the Home Cooking magazine, and the first time I tried it I was hooked. It reminded me of my childhood when we used to go to the Wisconsin State Fair and get fresh cream puffs.
Provided by BlueHyacinth
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Bring water and margarine to boil; remove from heat.
- Add flour; then add egg.
- Mix well; put into a greased 9x13-inch pan.
- Bake for 25-30 minutes.
- When done baking, middle will be puffed up.
- Flatten down with a spatula; leave edge puffed to cradle the filling.
- Combine pudding mix, milk and cream cheese with a mixer.
- Spread filling on the crust; top with whipped topping.
- Refrigerate until ready to serve.
CREAM PUFF CAKE
Make and share this Cream Puff Cake recipe from Food.com.
Provided by AmandaF
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 9
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).
Nutrition Facts : Calories 3409, Fat 214, SaturatedFat 86.1, Cholesterol 1180.9, Sodium 3648.2, Carbohydrate 296.9, Fiber 4.4, Sugar 142, Protein 76.8
CREAM PUFF CAKE
This is a great dessert. I make it for every family get together and I have never found anyone who didnt like it.
Provided by Belinda McManaway
Categories Dessert
Time 50m
Yield 1 nine x thirteen pan, 12 serving(s)
Number Of Ingredients 9
Steps:
- Bring the stick of margarine and water to boil.
- Take off stove and mix in one cup of flour very quickly.
- Cool 2 minutes.
- beat in 4 eggs one at a time.
- Put mixture in a greased 9x13 baking dish.
- Bae 30 minutes at 400.
- Turn off oven, open door till it dries out about 5 minutes.
- Cool completely.
- Filling------------------------- O .
- Beat cream cheese until smooth.
- Slowly add milk.
- Then add boxes of pudding and vanilla.
- Spread on top of pastry.
- Spread cool whip on top of pudding mixture and sprinkle with chocolate sprinkles (optional).
Nutrition Facts : Calories 321.4, Fat 16.3, SaturatedFat 6.2, Cholesterol 92.9, Sodium 564.2, Carbohydrate 35.7, Fiber 0.3, Sugar 22.6, Protein 7.9
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