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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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The crust of this cake comes out very puffy when it is baked. Tastes airy like a cream puff. Different from the graham cracker crust you usually see in recipes. Worth the few extra minutes it takes. Excellent for pot lucks. Ingredients:
1 cup water |
1/2 cup butter |
1 cup flour |
4 eggs |
1/2 teaspoon vanilla |
1 (6 ounce) box instant vanilla pudding |
8 ounces cream cheese, softened |
3 cups milk |
12 ounces whipped topping |
1/2 cup chocolate syrup |
Directions:
1. CRUST: Boil water and butter together. Mix in flour. Using mixer, beat in eggs one at a time. Add vanilla.
2. Spread in a greased 9 x 13 pan.
3. Bake at 400 for 25-30 minutes. Cake will NOT be smooth or uniform in appearance.
4. Let cool.
5. FILLING: Cream together cream cheese and milk, adding a little bit of milk at a time. Mix in pudding and beat till thick.
6. Pour mixture over cooled crust.
7. Spread whipped topping on top.
8. Drizzle with chocolate syrup.
9. Refridgerate at least one hour.
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