This Pantry Pick of the Month series has been so fun for me. I've loved everything I've made. You are going to be glad you wandered onto this blog today, because this recipe is so fun. The "cake" is essentially a huge profiterole. This recipe is a cross between a giant cream puff or eclair and Next Best Thing to Robert Redford dessert- if you know about that old recipe. It would be a great dessert to serve to guests because it's pretty, it's easy, and it's not too sweet. The pantry pick (I reach in my deep pantry and pull something out, then find a new recipe to try, using that ingredient) was a bottle of Hershey's chocolate syrup. It's certainly not the star ingredient of this dish, but adds a nice garnish. Another great thing about this recipe is that if you have the instant pudding and cool whip (you could substitute real whipped cream, if you wish) you probably have everything you need to make it right now.
1 cup water
1/2 cup butter
1 cup flour
2 (3.4 oz) packages instant pudding ( flavor of choice)
3 cups milk
1 (8 oz) package cream cheese
1 (8 oz) container whipped topping, thawed
1/4 cup chocolate syrup
Preheat the oven to 400. Lightly grease a jelly roll pan.
In a large saucepan, bring the water and butter to boil. Remove from the heat. Mix in the flour. Add eggs, one a time, beating well after each egg. You can use an electric mixer, but I just do it with a wooden spoon right in the saucepan. Spread the dough into the prepared pan. Bake at 400 for about 20-25 minutes. Remove and let cool completely.
In a large bowl, beat together the pudding mixes, milk and cream cheese. When smooth, spread over the crust. Top with the whipped topping, then drizzle with the chocolate syrup. Swirl with a knife to decorate, if you wish. Keep in the refrigerator.