by Austin Carter
New Recipe
Course: Dessert Cuisine: American Prep Time:20minutes Cook Time:30minutes Additional Time:30minutes Total Time:1hour 20minutes Calories: 135kcal Author: Austin Carter
– Oven – 10×15-inch jelly roll pan – Large saucepan – Electric mixer – Large Bowl – Spatula
– 1 cup water – 1 cup all-purpose flour – 2 packages instant vanilla pudding mix – 1 package cream cheese – 1/4 cup chocolate syrup – 1/2 cup margarine – 4 eggs – 3 cups milk – 1 container frozen whipped topping, thawed
– Preheat the oven to 400°F (200°C) and lightly grease a 10×15-inch jelly roll pan. – In a large saucepan, bring water and margarine to a boil. Remove from heat and mix in flour using an electric mixer. – Add eggs one at a time, beating well after each addition, then spread the cake batter evenly in the prepared pan.
– Bake in the preheated oven for 20 to 25 minutes until golden brown. Allow the cake crust to cool completely. – In a large bowl, combine pudding mix, milk, and cream cheese, and mix until smooth with an electric mixer. – Spread the pudding mixture evenly over the cooled cake crust.
– Top with whipped topping and drizzle with chocolate syrup. – Chill in the refrigerator until cold, then serve.