Kathy's Cream Puff Cake - Sugar Free!
"A friend of mine gave me this recipe several years ago. Her husband is diabetic, so this is just a perfect dessert. You would not even know that it is sugar free either. You will love it!"
Ingredients
Nutritional
- Serving Size: 1 (297.3 g)
- Calories 606.7
- Total Fat - 33.3 g
- Saturated Fat - 15.9 g
- Cholesterol - 435.3 mg
- Sodium - 569 mg
- Total Carbohydrate - 53.6 g
- Dietary Fiber - 1.7 g
- Sugars - 37.4 g
- Protein - 24 g
- Calcium - 353.7 mg
- Iron - 2.6 mg
- Vitamin C - 0 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 400'.
Step 2
Boil water and margarine in a saucepan. Remove from heat.
Step 3
Stir in flour.
Step 4
Use an electric mixer, and add eggs, one at a time, mix well -- it will be sticky
Step 5
Spread mixture into a 9 X 13 inch pan and bake 25-30 minutes or until lightly browned. Cool.
Step 6
Combine pudding and milk. Blend in cream cheese until smooth. Spread over cooled cake.
Step 7
Beat heavy cream until the consistency of whipped cream ( forms stuff peaks. Then beat in sugar substitute.
Step 8
Spread whipped cream evenly over pudding layer.
Step 9
Refrigerate about 2 hours before serving.
Step 10
Using a potato peeler, cover with shaved chocolate if desired. This makes it looks so pretty!
Step 11
Keep refrigerated. I often make this a day ahead with no problems.
Tips
No special items needed.