When I was growing up, springtime always meant our hens would be laying eggs again, after what seemed like a long winter’s slump. And eggs meant we’d be using them in most meals, one way or another.
Of course we often had fried eggs and potatoes with smoked ham or bacon for breakfast, but it wasn’t unusual to have it for supper, too, especially after my mom had a busy day that left little time for a regular meal.
But, with my insatiable sweet tooth, it was her desserts I looked forward to most when we had an abundance of eggs, which were often used in cream pies and pudding. A favorite was when she would fold beaten egg whites into hot tapioca pudding, making it so light and fluffy.
I also loved her egg custard made in a pressure cooker, but the best desserts of all were the cream puffs made filled with vanilla pudding. Back then she made individual cream puffs, unlike the cream puff cake recipe I use today.
This cake is just as delicious as the individual puffs, but can be made much faster and with less mess. I must admit, though, I don’t just use this recipe when eggs are plentiful; it’s good any time of the year!
CREAM PUFF CAKE
1 cup water
1 stick butter
1 cup flour
4 eggs
Boil water and butter and then add flour. Remove from heat. Add eggs, one at a time, beating after each addition. Spread in a 9-by-13-inch baking dish or pan. Bake at 400 degrees for 25 to 30 minutes. Don’t under bake. Remove from oven and gently press center down leaving edges high. When crust is cool, add your filling.
Filling:
2 small boxes instant vanilla pudding mix
2 ½ cups milk
1 (8-ounce) package cream cheese, softened
8-ounce carton of Cool Whip
Hershey’s chocolate topping (optional)
Beat together pudding mixes and milk until it looks like pudding. Add the softened cream cheese and stir until mixed together. Then spread mixture into the cooled shell. Chill until thickened. Top with Cool Whip. Drizzle chocolate topping over all, if desired. Refrigerate until ready to serve and then cut into squares. Refrigerate any leftovers.
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