Well they say it's your birthday - well happy birthday to ya!!
I love my birthday - I really do. And this year was no exception. I started the morning off bright and early by spinning with a bunch of friends and we dominated the class. Then I came home to a fully decorated house courtesy of the best husband on the face of the earth - complete with a Cinderella theme and crown for me to wear.
That's right babe - I'm always the princess - never forget it!
The only issue with my birthday is I'm typically tasked with making my own dinner and dessert.
Not because the hubs doesn't offer to do those things or take me out, but because I like to make crazy things for my birthday.
This year, I opted for a unique dessert instead of dinner - don't get me wrong, the ribs from our local farmer were divine, but this dessert far outshined the main course!
I found this recipe on Pintrest and as soon as I saw it I knew I wanted it for my birthday! It comes from Cast Sugar and it's a recipe for Jean's Cream Puff Cake. I don't know who you are Jean but GOD BLESS YOU!!! Because this is heavenly!
I made this as is, but subbed in reduced fat pudding, cream cheese and cool whip - just to lighten things up a bit. I also only topped the portion of the cake we were going to eat that night and then topped the rest the next morning and took it in to work to share with everyone else. And it was a hit there too! Best part about this was it was the cross between cream puffs and eclairs - two of my favorite treats. And it was technically chocolate free so the hubs thought it was a winner!
Happy Birthday To Me Cake!
1 stick (8 Tbsp.) unsalted butter
1 c. water
1 c. flour
4 large eggs
4 c. milk - I used 1%
8 oz. cream cheese, softened - I used low fat
3 (3.5 oz) pkgs. instant vanilla pudding - I used fat free
1 container Cool Whip - I used low fat
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.