Cream Puff Cake
1 cup milk
1/2 unsalted butter
1 cup all-purpose flour
3 eggs,lightly beaten
1 (8ounce) package cream cheese,softened
3 cups milk
2 (3.4 ounces) packages instant vanilla pudding
1 cup heavy whipping cream
Chocolate syrup (fudge topping)
Preheat oven to 375 degrees. In a small saucepan, heat 1 cup milk and butter until melted. Remove from heat and add flour. Stir until a small ball forms. Add eggs,one at a time,stirring until completely mixed in (batter will be slightly sticky). Spread dough in bottom and up sides of a 9" greased round cake pan* (spread as smooth as possible to avoid high bumps after baking). Bake for 25 minutes until slightly browned. Cool on wire rack.
In a large bowl, beat softened cream cheese until smooth. Add milk and pudding mix; beat on low speed until mixture thickens. Spread over cooled crust.
Whip cream until soft peaks form. Spread over pudding layer. Drizzle chocolate syrup or fudge sauce on top. Refrigerate until serving.
Yield: 16 servings
*May use 9x13x2 inch pan. Bake crust for 30-35 minutes.