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Cream Puff Cake
June 06, 2004

This is incredibly good, I have friends beg me to make it! The only thing I do differently from the recipe is to put a layer of chocolate icing underneath the pudding mixture to make it taste just like an eclair. I use the icing from the recipe on this site called "Eclairs II" submitted by Patty. With the addition of chocolate, this dessert is irresistible! I also take the Hershey's Syrup and drizzle it in lines over the top of the Cool Whip and run a knife tip accross to make a pattern, which comes out very pretty. The chocolate *REALLY* makes this dessert. Hints I would offer are, try and spread the dough mixture as evenly as possible in the pan before baking but don't get upset if it puffs all over the place and looks unshapely. Just give the big bubbles a squash as you assemble. The cream cheese and milk don't like to blend smoothly, start with a little liquid at a time to encourage the lumps to go. I've never had it seem lumpy in the end, even when I wasn't able to get it totally smooth. If you are really feeling decadent, try using half and half instead of milk with the pudding. I never have leftovers of this!

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