Cream Puff Cake 400*

Cream Puff Cake                    400* Recipe

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Roxanne Andersen-Bridges


I got this recipe from Suzy Gray


★★★★★ 1 vote

35 Min


  • 1 c
  • 1/2 c
  • 1 c
    all purpose flour
  • 4
  • 8 oz
    cream cheese
  • 4 c
  • 3 small
    pks instant vanilla pudding
  • 12 oz
    cool whip
  • ·
    chocolate syrup

How to Make Cream Puff Cake 400*


  1. Preheat oven to 400*
  2. In heavy saucepan, heat butter and water to boiling over medium high heat. Remove from heat and add flour. Stir until it forms a ball and pulls away from side of pan. Transfer to large bowl. Beat in eggs, one at a time, mixing well after each egg.
  3. Spread in bottom of 9 x 13 ungreased cake pan.
  4. Bake for 35 minutes. Cool competly
  5. In large bowl, mix cream cheese and 1 cup of milk and beat until smooth; add next 3 cups of milk and blend well. Add all 3 packages of instant pudding mix and beat until thickened. Spread over cooled cake. (You may need to pat down cake if it rose too much, but that is ok!)
  6. Top with cool whip. Drizzle with chocolate syrup

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About Cream Puff Cake 400*

Course/Dish: Cakes

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