Moon Cake

4.5
(83)

This is an American-style moon cake. I got this simple yet delicious recipe from a lady named Elaine, who I work for. I work in a kitchen of a country club and this is one of many desserts that they serve. This is by far my favorite! Drizzle with chocolate syrup and use a knife to make a design.

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Prep Time:
30 mins
Cook Time:
30 mins
Additional Time:
30 mins
Total Time:
1 hrs 30 mins
Servings:
35
Yield:
1 10x15-inch cake

Ingredients

  • 1 cup water

  • ½ cup margarine

  • 1 cup all-purpose flour

  • 4 eggs

  • 2 (3.4 ounce) packages instant vanilla pudding mix

  • 3 cups milk

  • 1 (8 ounce) package cream cheese

  • 1 (8 ounce) container frozen whipped topping, thawed

  • ¼ cup chocolate syrup

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 10x15-inch jelly roll pan.

  2. In a large saucepan, bring water and margarine to a boil. Remove from heat; mix in flour with an electric mixer. Add eggs, one at a time, beating well after each addition; spread cake batter evenly in the prepared pan.

  3. Bake in the preheated oven for 20 to 25 minutes. Set aside to cool completely.

  4. In a large bowl, combine pudding mix, milk, and cream cheese. Mix with an electric mixer until smooth. Spread evenly over cooled cake crust. Top with whipped topping and drizzle with chocolate syrup. Chill in the refrigerator and serve cold.

Nutrition Facts (per serving)

133 Calories
8g Fat
12g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 35
Calories 133
% Daily Value *
Total Fat 8g 10%
Saturated Fat 4g 19%
Cholesterol 82mg 27%
Sodium 140mg 6%
Total Carbohydrate 12g 4%
Dietary Fiber 0g 1%
Total Sugars 7g
Protein 3g
Vitamin C 0mg 1%
Calcium 40mg 3%
Iron 1mg 3%
Potassium 55mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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