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    You are in: Home / Recipes / Cream Puff Cake Recipe
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    Cream Puff Cake

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Michele Lee's Note:

    From Taste of Home

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    Ingredients:

    Servings:

    Units: US | Metric

    FILLING

    TOPPING

    • 1 (8 ounce) carton frozen whipped topping, thawed
    • 1/4 cup chocolate ice cream topping
    • 1/4 cup caramel ice cream topping
    • 1/3 cup chopped almonds

    Directions:

    1. 1
      In a large saucepan bring the water and butter to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
    2. 2
      Spread into a greased 13-in. x 9-in. baking dish. Bake at 400° for 30-35 minutes or until puffed and golden brown. Remove to a wire rack to cool completely.
    3. 3
      For filling, beat the cream cheese, milk and pudding mix in a large mixing bowl until smooth. Spread over puff; refrigerate for 20 minutes.
    4. 4
      Spread with whipped topping; refrigerate until serving. Drizzle with the chocolate and caramel toppings; sprinkle with almonds. Refrigerate leftovers. Yield: 12 servings.

    Ratings & Reviews:

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    Nutritional Facts for Cream Puff Cake

    Serving Size: 1 (194 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 411.7
     
    Calories from Fat 232
    56%
    Total Fat 25.8 g
    39%
    Saturated Fat 15.5 g
    77%
    Cholesterol 121.6 mg
    40%
    Sodium 473.8 mg
    19%
    Total Carbohydrate 37.6 g
    12%
    Dietary Fiber 1.4 g
    5%
    Sugars 14.2 g
    57%
    Protein 8.6 g
    17%

    The following items or measurements are not included:

    chocolate ice cream topping

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