Page 56 - SCMHCC Holiday Favorites Cookbook

CREAM PUFF CAKE

(although it’s more like a pie)

From the Kitchen of Kim Ritchey

Dough:
1 Cup of Flour

1 Cup of Water
1 Stick of Butter

Dash of Salt
4 eggs

Filling:

Instant French Vanilla Pudding mix
(use package instructions to prepare)

8 oz Cream Cheese
Whipped Cream (reg size)

Topping:
Hershey’s Chocolate Syrup

Prep Dough:

Preheat oven to 400 degrees.
Add water, butter, and salt to a sauce pan and bring to a boil. Then, dump all of the flour in the
sauce pan at one time and continue stirring until dough is formed into a ball. Grab a mixing bowl

and let sit for 5 minutes to cool. Then, one at a time add eggs while beating (must make sure to
beat all of eggs or they will begin to cook into clumps). Put dough mixture into a greased 9x13
baking dish, and begin pressing all of the dough down into a crust, going up the side of the

baking dish. Bake for 25-30 min. Once the it begins to look lightly browned, it should be ready.
Bubbles will appear while baking. Once out of the oven, use a large spoon and press them down
to form the crust.

Prepare Filling:
Mix pudding as instructed on package, add in cream cheese, and use mixer to combine. Once

complete, dump into cooled crust. Add whipped cream and fold into pudding mixture. Drizzle
Hershey’s Chocolate syrup over the top.