"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Cream Puff Cake, by Bunny Bacchetta, is from The LSPC Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup water 1 stick butter 1 cup flour 4 eggs 1 (8 oz.) cream cheese, softened 1 jar Smuckers Hard Shell chocolate 1 1/2 cups milk 2 large packages instant vanilla pudding 1 (8 oz.) carton Cool Whip
Boil water and butter. Remove from heat. Add flour and mix well until ball forms. Add eggs one at a time and beat well. Spoon mixture into an ungreased 9x13 glass baking dish. Bake at 400º for 30 minutes. Remove from oven and cool. Beat cream cheese slowly; add milk, beating until smooth. Add the two packages of vanilla pudding mix and beat for 1 minute. Let mixture stand approximately 15 minutes. If too thick, add a little more milk. Spoon into crust. Spread Cool Whip over pudding and then dribble entire jar of hard shell chocolate on top of Cool Whip.
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