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Sanders Cream Puff Cake Recipe

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This recipe for Sanders Cream Puff Cake, by , is from The Wilkins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kim Van Slembrouck - daughter of Chuck & Terri Wilkins


1 stick oleo
1 c. water
1 c. flour
4 eggs
1 8 oz. pkg. cream cheese (room temperature)
2 pkgs. instant vanilla pudding (French vanilla is even better)
3 c. cold milk
1 container (12 oz.) Cool Whip
Sanders Hot Fudge

1. Place oleo and water in a medium saucepan, bring to boil. Add flour, remove from heat and stir until dough forms a ball. Beat in eggs - one a time. Spread in greased jelly-roll pan (15x10x1) or use 9x13 pan, bake 400 for 25 minutes until golden brown, cool.
2. Filling: beat together cream cheese, vanilla pudding, and milk until smooth, pour over crust, refrigerate until set.
3. Spread with Cool Whip, refrigerate until set.
4. Drizzle Sanders Hot Fudge Sauce over the top (I warmed it in the microwave before I tried to drizzle it - worked well, or you could heat in a pan of water).
5. Keep refrigerated.




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