Jean's Cream Puff Cake

Once upon a time, a darling coworker (Jean!) made this cake for one of our coworkers on her birthday. It was soooo good, we were all begging for the recipe. Jean was kind enough to share, and I couldn't even wait I week. I had to make this thing again. It's a lot of cake for just me and Hubs (and Robot), though, so the plan was to bring it into work for my coworkers to yet again enjoy.

I tend to get to work early, about 6am. I didn't want this sucker sitting around warming up in our department (it's best chilled), so I put it in one of the fridges in the breakroom, on the bottom shelf near the back, as to not be in the way of my fellow coworker's lunches and yogurts and such.

Flash forward to 3 days later - I realize, as I shove my lunch in the breakroom fridge that morning, that nooooo! The cake, it's still in here! I had completely forgotten to put it out for my coworkers. I pulled it out of the fridge, popped open the lid to check it out. The cream-puff base had gotten a bit soggy by that point, so I sadly had to toss it in the trash. However there was one peculiar thing to note:

About a third of it was missing. Someone had decided to help themselves to the cake, and then came back for seconds and thirds. Either that, or a whole pack of employees went at it. Dude, seriously? Is nothing personal or sacred in the community office fridge??

I hope this story shows you just how good this cake is, though - worth the crime of sneaking into someone else's pan, in broad (office breakroom fluorescent lighting) daylight. With potential witnesses sitting around, no less. And perhaps later some sort of reprimand for your actions. The cake is EXACTLY like a cream puff - poofy, not sweet, but with a pudding-type filling (on top instead) and whipped cream and chocolate sweet chocolate...

Yeah I don't blame the person or persons, really. I probably would have done it, too.

Jean's Cream Puff Cake

(from my sweetheart of a coworker, Jean)

Ingredients:

1 stick (8 Tbsp.) unsalted butter

1 c. water

1 c. flour

4 large eggs

4 c. milk

8 oz. cream cheese, softened

3 (3.5 oz) pkgs. instant vanilla pudding

1 container Cool Whip
Chocolate syrup

Preheat oven to 400 F.

In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.
Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees F (200 degrees C) for 35 minutes. Cool completely.

To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Here's the trick, to keep things smooth: start with the cream cheese, give it a good beating until fluffy. Slowly but surely (while still beating), add the milk. Voila! Once these are well combined, add pudding mix and beat until thickened. Spread over cooled shell.

Top with whipped topping, and drizzle chocolate syrup over the top. Keep refrigerated until serving.