Grandma’s Cream Puff Cake
17th May, 2009 - Posted by Emily - Comments
So, it’s been a while since my last post! It’s not that I haven’t been cooking, it’s just that I finished graduate school last week, so I was busy with finals! I’ve actually been cooking more than normal, I just haven’t had time to write. Last weekend, I hosted a bridal shower for my brother-in-law’s fiance, Sarah, and then also hosted Mother’s Day breakfast for the in-laws the next day. So, I don’t think I will be entertaining for quite a while!
John and I had a little get-together at our house yesterday with friends to celebrate my graduation. We had burgers, veggies, chips and chocolate chip cookies. And for dessert: CREAM PUFF CAKE! I got this recipe from my grandma, who is a wonderful cook, and the party was a great excuse to make it. Cream puffs are always a hit, and it’s just way easier to make them in cake form.
Note: my grandma’s recipe calls for Cool Whip, but I prefer real whipped cream. So, if you don’t feel like making real whipped cream (but you should, because it’s so much better!), go ahead and substitute a tub of Cool Whip. You can refrigerate any leftovers for a day or so (although you probably won’t have any leftovers!).
Cream Puff Cake
Adapted from Grandma Jurek, serves approx 15
Cake:
1/2 cup butter (1 stick)
1 cup water
1 cup flour
4 eggs
Spray bottom of 9×13 pan with cooking spray. Melt butter with the water in a medium saucepan over medium-high heat. Bring to a boil. Add flour. Stir vigorously with a wooden spoon or spatula until dough forms a ball. Remove from heat. Let cool slightly for 1-2 minutes. Add eggs, one at a time, mixing well between each addition. Stir until dough is completely combined. It should be smooth and light yellow-colored. Spoon dough into prepared pan and smooth out to coat pan evenly. Bake for 30 minutes or until puffed and golden brown and no longer wet on the inside. Cool before topping.
Topping:
1 package vanilla pudding
3 cups cold milk (or whatever the pudding box calls for)
1 cup heavy whipping cream
1/4 cup powdered sugar
1/2 tsp vanilla extract (optional)
Chocolate syrup, for serving (optional) Recommended: Guittard Dark Chocolate syrup
Prepare the vanilla pudding according to package directions. Once set, spread onto cooled cake. Beat the whipping cream, sugar, and vanilla together until soft peaks form. Spread on top of pudding. An offset spatula works great for this. Cut cake into 15 pieces. Top with chocolate syrup. Enjoy! (Believe me, you will!)
Try not to open the oven while the cake is baking. You will get a cream puff steam facial.
The finished cakes. They look like a cream puff mountain landscape.
Making the pudding in the Kitchen Aid mixer. Best wedding gift ever - thanks, Jeff!
The finished whipped cream.
Ta-da! The finished product! Make sure you get a piece before it's all gone!