Cream Puff Cake Recipe With Vanilla Pudding Recipe For Meatloaf

EASY CREAM PUFF CAKE

Steps:

• Heat oven to 400°F.
• Bring butter, water and sugar to boil in medium saucepan, stirring occasionally. Add flour; cook and stir 3 min. or until mixture forms ball. Spoon into large bowl.
• Add eggs, 1 at a time, beating with mixer after each addition until all ingredients are well blended. Spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
• Bake 32 to 37 min. or until golden brown. (Dough will puff up along sides of baking dish). Cool completely.
• Meanwhile, mix cream cheese and milk in medium bowl until blended. Add pudding mixes; beat 2 min. Refrigerate until ready to use.
• Spread pudding mixture over cream puff crust just before serving; top with COOL WHIP.
• Melt chocolate as directed on package; drizzle over dessert.

CREAM PUFF CAKE

Steps:

• Preheat oven to 450°F and grease a 9x13" baking pan.
• Boil together water, butter and salt. Remove from heat and pour into a mixing bowl.
• Add flour and beat by hand until it forms a ball or beat for a couple of minutes with an electric mixer until very well mixed.
• Cool dough for 10 minutes.
• Add eggs to dough and beat until thick and smooth. Dough surface should have a satin sheen.
• Cool again for about 5 minutes.
• Pour into greased pan and bake for 15 minutes at 450°F.
• Prick with a knife about 15 times in the center that is puffed up to allow air to escape. Reduce oven heat to 350°F and bake another 20 minutes.
• Allow pan and dough to cool for about 30 - 45 minutes before adding cream filling.
• Beat softened cream cheese in a mixing bowl.
• Whisk together pudding and milk. Mix well. Add to cream cheese and mix slowly at first and then beat well. Pour over baked cream puff.
• Cover with Cool Whip and drizzle with chocolate syrup. Store in the refrigerator.

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.

CLASSIC CREAM PUFF CAKE

Steps:

• 1.Preheat oven to 400 degrees. Lightly grease and flour a large cookie sheet. Use a 7 inch plate to trace a circle in the flour on the cookie sheet.2.Combine water, butter and salt in a 2 quart sauce pan and cook over medium heat until butter melts and mixture boils. Remove saucepan from heat and add the flour all at once. Quickly stir until mixture forms a ball and pulls away from the sides.3.Scramble each egg separately. Then add eggs into hot flour mixture one at a time, beating well after each addition. Mixture will become smooth and satiny. 4.On the prepared cookie sheet drop batter by heaping tablespoons into 10 mounds inside the circle to form a ring.5.Bake 40 minutes or until golden brown. Turn oven off and let cake remain in the oven for 15 minutes more. Remove cake from oven and cool on wire rack.6.When the cake is cool use a long serrated knife to slice it in half horizontally.7.Prepare the filling:1.Mix the pudding mix with the milk.2.In a separate bowl combine the heavy or whipping cream with the vanilla and powdered sugar. Whip together until thickened.3.Fold the whipped cream mixture into the pudding.4. Spread the filling evenly on the bottom layer of the cake then replace the top. Refrigerate while getting the glaze ready.9.Prepare the glaze:1.In a double boiler heat the chocolate, butter, milk and corn syrup. Stir until smooth.10.Spread the glaze on top and serve.

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 PUFFS

Steps:

• Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
• Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
• When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

CREAM PUFF CAKE RECIPE - (4.6/5)

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 2 greased 8" layer pans Bake at 400 for 15 minutes. Cool completely. In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear. Pour between cream puff crust layers Spread cool whip on top layer of crust and drizzle syrup on top. Refrigerate. This keeps well for days

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.