"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Cream Puff Cake Recipe

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This recipe for Cream Puff Cake, by , is from Ross Family Cookbook "Past & Present", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Stufft
Added: Tuesday, May 26, 2009


1 stick oleo
1 c. water
1 c. flour
4 eggs

3 pkgs. of small vanilla instant pudding (jello brand is best)
1 (8 oz.) pkg. cream cheese, softened.
4 c. cold milk

Cool Whip, as desired

For crust: boil oleo and water in a pan. Remove from heat and add flour. Mix until dough is smooth. Allow to cool for about 1/2 hour. Add eggs, one at a time; mixing well after each egg. It gets thick like a cake batter. Put into a greased 13x9 cake pan and bake at 400F for 30 - 35 minutes. Crust will cook up over the sides of the pan and be light brown when done. Cool completely. For filling, use electric mixer to beat together pudding, cream cheese and milk until very smooth, about 8 - 10 minutes. Pour over crust. Refrigerate. Top with as much cool whip as you like.





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