Cream Puff (Eclair) Cake

Photo by Stephanie Knewasser

From the kitchen of Kay Putano

Crust

In a saucepan, over med- high heat, bring to a boil:

1 c water

1/2 c margarine

Reduce to low heat.

Stir in:

1 c flour

Stir until it forms a ball.

Remove from heat.

Either let cool slightly, or move quickly so the eggs don’t cook in the next step.

Add, one at a time:

4 eggs

Mix well after each egg.

Using fingers, spread in an ungreased 13 x 9 pan.

If too sticky to spread, wet fingers with water.

Re-wet fingers as dough starts to stick again.

Bake @ 400 for 20 minutes or until golden.

Cool completely.

Press down any air bubbles.

Filling

Beat until smooth:

8 oz cream cheese

On low, slowly add:

1/4 c milk

If you add the milk all at once it’ll be lumpy, if it’s on high it’ll splatter.

Scrape the sides of the bowl.

Add:

large box vanilla pudding/ custard

Mix on low, slowly adding:

2 3/4 c milk

Occasionally scrape the sides of the bowl.

Continue until all milk is added.

Spread on cooled crust.

Just before serving, spread with:

8 oz tub Cool Whip

Drizzle with:

chocolate syrup

Keep refrigerated.

NOTES

  • This recipe was submitted twice to The Family Cookbook. Aunt Kay calls it Cream Puff Cake, Lisa calls it Eclair Cake. Both recipes are identical.

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