Cream Puff Cake

Ingredients:
Pastry:
1 c      water
1/2 c   butter
1 c      all-purpose flour
4         eggs

Chocolate Layer:
6 oz    semisweet chocolate (6 squares)
6 T     butter
3 c      powdered sugar
3 t       vanilla extract
9 T      hot water

Vanilla pudding layer:
8 oz    cream cheese
4 c      milk
3 (3.5 oz) packages instant vanilla pudding mix

Whipped Cream Topping:
1 pint   heavy whipping cream
1/2 c   powdered sugar

Directions:
1.  Preheat oven to 400 degrees.

2.  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.

3.  Spread in the bottom and up the sides of an ungreased 9x13 inch pan.  Bake at 400 degrees for 35 minutes.  Cool completely.

4.  To make the chocolate layer: melt the chocolate and 6 T butter in a large saucepan over low heat.  Stir in 3 cups powdered sugar and 3 teaspoons vanilla.  Stir in hot water, one tablespoon at a time, until chocolate is smooth and has reached desired consistency.  Remove from heat, cool slightly.  Spread in bottom of cooling pastry.  *(These quantities are tripled from my first attempt which didn't have nearly enough chocolate layer.)

5.  To make the filling:  In a large bowl, combine cream cheese and milk (in small increments to prevent lumps) and beat until smooth.  Add pudding mix and beat until thickened.  Spread over cooled shell with chocolate layer. 

6.  Whip heavy cream with powdered sugar to taste to make whipped cream topping.  Spread over cake.  Drizzle chocolate syrup, sprinkle chocolate shavings or leave plain.  Refrigerate until serving.

Easily 24 servings. 

+ Made this for Stephen's birthday 2015.  Delicious.
++ Next step is to find vanilla pudding/custard recipe to replace instant boxed pudding.