Cream puff cake

Posted by: "old one" mohrei@yahoo.com mohrei
Tue Jun 3, 2008 6:18 pm (PDT)
Just use all purpose flour as the eggs will cause the rising.

--- On Tue, 6/3/08, JANE <janeatregis@yahoo.com> wrote:
From: JANE <janeatregis@yahoo.com>
Subject: [SF&SC] Re: Cream puff cake
To: Soul_Food_Soulfood_and_Southern_Cooking@yahoogroups.com
Date: Tuesday, June 3, 2008, 9:07 AM

this sounds scrumptious! do you use all purpose flour or the self

rising? this would be worth firing up the oven for, even in 100

degree Dallas.

--- In Soul_Food_Soulfood_ and_Southern_ Cooking@yahoogro ups.com, old

one <mohrei@...> wrote:
A friend made this and it melts in your mouth
Be sure and spray the bottom of pan first.
CREAM PUFF CAKE
Bring to a boil- 1 cup water
1 stick butter
Remove from heat and beat in 1 cup flour untill
ball is formed.
Add 4 eggs one egg at a time. Mix completely
before adding next egg.
Spoon into 9x13 pan. Spread evenly and bake 400
deg. for 30 min.
Remove from oven and cool completely. Crust will
be lumpy abd raised.
Filling- 1 8oz cream cheese, softened
2 1/2 cups milk
Beat untill smooth
Add- 2 packages instant vanilla or white choc
pudding mix.
Beat untill smooth, about 1 minute.
Spoon into cooled crust.
Topping- 1 8oz cool whip
Spread over filling
1 bottle smuckers choc or choc fudge
magic shell
Dribble over top, swirl into cool whip.
Keep refrigerated. Will melt in ur mouth!!!!!