Easy Cream Puff Cake Recipe 455 Food

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.

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:

• In a large saucepan bring the water and butter to a boil over medium heat. Add flour all at once; 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 mixture is smooth and shiny.
• Spread into a greased 13-in. x 9-in. baking dish. Bake at 400° for 30-35 minutes or until puffed and golden brown. Remove to a wire rack to cool completely.
• For filling, beat the cream cheese, milk and pudding mix in a large mixing bowl until smooth. Spread over puff; refrigerate for 20 minutes.
• Spread with whipped topping; refrigerate until serving. Drizzle with the chocolate and caramel toppings; sprinkle with almonds. Refrigerate leftovers. Yield: 12 servings.

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.

CREAM PUFF CAKE

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

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:

• 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. Turn off oven and open door, let it sit in oven for 5 minutes to dry it out and take away any rubbery texture. Then let it cool completely on wire rack.
• For glaze, put butter, chips and light corn syrup in microwave safe container (I use 1 cup glass measuring cup) and cook on high for 20 second . Stir and if all chips and butter are melted, glaze is smooth, then drizzle over cake, if not, microwave 10 seconds longer and stir. Allow glaze to cool and harden before in refrigerator before adding filling/topping.
• For filling, in a large bowl, beat the milk and pudding mixes until smooth then mix in the softened cream cheese. Spread over the crust; refrigerate for 20 minutes. Spread with whipped topping. Chill until serving.

CREAM PUFF CAKE

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).

INSIDE OUT CREAM PUFF CAKE

Steps:

• Boil together the margarine and water.
• Add flour and mix well. Cool slightly and stir in eggs, one at a time. Mix well and spread into a greased 9x13 pan.
• Bake at 400 for 30 minutes. Cool completely. NOTE: Crust will spread up onto the sides (this is suppose to happen). ;).
• In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear.
• Pour into cream puff crust.
• Spread cool whip on top of pudding and drizzle syrup on top. Refrigerate.
• This keeps well for days.