Cream Puff Cake

Directions

1. 1
   Add water and butter to a sauce pan and bring to a boil over medium-high heat
2. 2
   Stir in the flour and mix until a dough forms and pulls away from the sides and forms a ball
3. 3
   Transfer to a bowl and beat in 4 eggs - 1 at a time and beat well after each egg
4. 4
   Spread the dough in a 9x13 baking pan and back for 30-35 min @ 400 (dough will expand and look really tall, but will fall when it cools)
5. 5
   Let the crust cool completely (I usually make this the night before so it can cool over night) before adding the filling
6. 6
   With a beater, beat the cream cheese and milk until well blended
7. 7
   Add the pudding and beat until thick
8. 8
   Pour the pudding into the crust, Spread whip cream on top of the pudding, Drizzle with chocolate syrup
9. 9
   Can be stored in the refrigerator for a day in advance