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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I have not tried this recipe. I got it from a recipe board a couple of years ago. Ingredients:
1 cup flour |
4 eggs |
1/2 cup margarine |
1 cup water |
8 ounces cream cheese, softened |
3 cups milk |
6 ounces instant vanilla pudding |
8 ounces whipped topping, thawed |
hersheys chocolate syrup |
sliced almonds |
Directions:
1. Cake:.
2. Bring water to a boil with the margarine and blend. Lower the heat and add the flour. Stir the mixture until smooth.
3. Mixture will leave the sides of the pan and form a soft ball.
4. Remove from the heat and cool slightly.
5. Fold eggs into the pan one at a time until well blended.
6. Spread mixture in the bottom of a lightly greased (13 x 9) cookie sheet.
7. Bake at 400 degrees for 30 minutes or until lightly browned. Cool.
8. Filling:
9. Beat the cream cheese and when fluffy add the milk and pudding. Mix together until thick and smooth, about 2 minutes.
10. Spread the mixture over cooled cake.
11. Regrigerate until set.
12. Spread the whipped topping over the top of the pudding mixture.
13. Drizzle the chocolate syrup on the Cool whip in thin lines (either way).
14. Run a knife through the Hersheys in parallel lines to make a pattern. (Horizontally this time if you went vertically the first time.) Garnish with almonds and chill.
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