You all are such good cooks need some help

16 years ago

I just made a cream puff cake and it looks good, but the center of the dough in the 9x13 pan puffed up. Has anyone made this, if so is it suppose to do that?

thanks for any advice. Jackie.

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Comments (7)

lilliepad
16 years ago
Well,I have never made one but since cream puffs "puff" I think that might be normal for a cream puff cake.LOL I have no idea but it sounds good.
paula_pa
16 years ago
I don't really remember even though I've made this a few times. My dad loves it. I think it's fine. The cake will just compress when you put the filling on it.

Here is a link that might be useful: Cream puff cake on my blog
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jackie643
Original Author
16 years ago
Paula my recipe is pretty much the same as yours, only mine said a greased 9x 13-inch cake pan. I wonder if that has anything to do with the puffy center..
hayjud_mn
16 years ago
It is supposed to get puffy. Then you flatten it down before putting the filling on top.

That is one of my all time favorite desserts!

It is not necessary to grease the pan, as when you make cream puffs, you don't.
Terri_PacNW
16 years ago
Sure the filling will compress the "puff"...
magic_arizona
16 years ago
I have never even heard of this cake but I love cream puffs.

Thanks Paula, I have it bookmarked.
jackie643
Original Author
16 years ago
Thanks everyone, this is my recipe.
Cream Puff Cake
Ingredients
1 cup water
1/2 cup butter, cubed
1 cup all-purpose flour
4 eggs
FILLING:
1 package (8 ounces) cream cheese, softened
2-1/2 cups 2% milk
3 packages (3.3 ounces each) instant white chocolate or vanilla pudding mix (I used french vanilla)

1 carton (8 ounces) frozen whipped topping, thawed

Directions
In a large saucepan, bring water and butter to a boil.
Add flour all at once and stir until a smooth ball forms.
Continue beating until smooth and shiny.
Remove from the heat;
let stand for 5 minutes.
Add the eggs, one at a time, beating well after each addition.

Transfer to a greased 13-in. x 9-in. baking dish.
Bake at 400Â° for 22-26 minutes or until puffed and golden brown.
Cool completely on a wire rack.

For filling,
in a large bowl, beat the cream cheese, milk and pudding mixes until smooth.
Spread over the crust; refrigerate for 20 minutes.
Spread with whipped topping. Chill until serving.

(I folded half the cool whip in the pudding mixture, and spread the rest on top)

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144

You all are such good cooks need some help

Comments (7)

lilliepad

paula_pa

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hayjud_mn

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You all are such good cooks need some help

Comments (7)

lilliepad

paula_pa

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jackie643Original Author

hayjud_mn

Terri_PacNW

magic_arizona

jackie643Original Author

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jackie643
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jackie643
Original Author