Cream Puff Cake



1 cakes



Bottom Layer

1 cup water
1 stick margarine
1 cup flour
4 eggs

Top Layer

1 pkg. (8 oz.) cream cheese, softened
2 pkg. instant vanilla pudding
2-1/2 cup milk
1 pkg. (8 oz.) Cool Whip
Chocolate syrup


Bottom Layer:
Boil water and margarine.
Add flour all at once and stir mixture until it comes off the side. Cool 10-15 minutes. Add eggs, one at at time, beating well. Spoon and spread in 9x13-inch greased pan. Bake at 400°F for 30 minutes. Cool.

Top Layer:
Mix all ingredients together. Wait 18 minutes. Spread on crust. Next spread container Cool Whip on top. Drizzle chocolate syrup on top. Slice through Cool whip with knife to give it a marble look. Refrigerate.

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