Description
This easy-to-make cake features a flaky crust, a creamy filling, and a drizzle of chocolate for a dessert that’s sure to impress!
Ingredients
Units
Scale
For the Crust:
- 1/2 cup (115 g) unsalted butter
- 1 cup (240 ml) water
- 1 cup (125 g) all-purpose flour
- 4 large eggs
For the Filling:
- 8 oz (225 g) cream cheese (softened)
- 2 cups (480 ml) cold milk
- 2 packages (3.4 oz each) instant vanilla pudding mix
- 1 cup (240 ml) whipped topping (or homemade whipped cream)
For the Topping:
- 1/2 cup (120 ml) chocolate syrup or melted chocolate
- Optional: Powdered sugar for dusting
Instructions
Make the Crust:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish.
- Prepare the Dough:
- In a medium saucepan, combine the butter and water. Bring to a boil over medium heat. Remove from heat and immediately stir in the flour until a ball forms.
- Add Eggs:
- Let the mixture cool slightly. Add the eggs one at a time, beating well after each addition, until the dough is smooth and glossy.
- Bake:
- Spread the dough evenly into the prepared baking dish. Bake for 25-30 minutes, or until puffed and golden brown. Cool completely.
Make the Filling:
- Mix the Cream Cheese:
- In a large bowl, beat the softened cream cheese until smooth.
- Add Pudding Mix and Milk:
- Gradually add the milk and pudding mix to the cream cheese, beating until thick and creamy.
- Fold in Whipped Topping:
- Gently fold in the whipped topping to lighten the mixture.
Assemble the Cake:
- Add the Filling:
- Spread the filling evenly over the cooled crust.
- Top with Chocolate:
- Drizzle chocolate syrup or melted chocolate over the top. Chill in the refrigerator for at least 2 hours to set.
Serve:
- Slice and Enjoy:
- Slice into squares and serve chilled. Dust with powdered sugar if desired.
Notes
- For a chocolate version, use chocolate pudding mix instead of vanilla.
- Store leftovers in the refrigerator for up to 3 days.
- Add a sprinkle of chopped nuts or chocolate shavings for extra texture.