Cream Puff Cake

My niece is coming for dinner Sunday for her birthday. She is not a big fan of chocolate. We have an amazing traditional birthday cake that we typically make but she is making it on her actual birthday. This recipe sounded fun and right up her alley. I did some research and found a Ricotta Mascarpone filling that I may try instead though. I will include that at the end but this is the original recipe. I may also add strawberries or a strawberry sauce and let everyone choose chocolate syrup (homemade of course) or strawberry sauce.


1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs

1 (8 ounce) package cream cheese
4 cups milk
3 (3.5 ounce) packages instant vanilla pudding mix
1 (12 ounce) container frozen whipped topping, thawed
1/4 cup chocolate syrup


Preheat oven to 400 degrees F (200 degrees C).

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. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping, and drizzle chocolate syrup over the top.

Ricotta/Mascarpone Filling

1 c whole milk ricotta cheese
1/3 c mascarpone cheese
1/4 c powdered sugar
1/2 tsp. lemon zest

Blend all together and fill puffs.