Cream Puff Cake

By dette

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

Ingredients

• FILLING:
• 1 cup water
• 1/2 cup butter, cubed
• 1 cup all-purpose flour
• 4 eggs
• 1 package (8 ounces) cream cheese, softened
• 2-1/2 cups 2% milk
• 3 packages (3.3 ounces each) instant white chocolate or vanilla pudding mix
• 1 carton (8 ounces) frozen whipped topping, thawed

Details

Servings 15
Preparation time 25mins
Cooking time 50mins

Preparation

Step 1

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 the heat; let stand for 5 minutes. Add the 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 at 400° for 22-26 minutes or until puffed and golden brown. Cool completely on a wire rack.
For filling, in a large bowl, beat the cream cheese, milk and pudding mixes until smooth. Spread over the crust; refrigerate for 20 minutes. Spread with whipped topping. Chill until serving. Yield: 15 servings.