This is an American-style moon cake. I got this simple yet delicious recipe from a lady named Elaine, who I work for. I work in a kitchen of a country club and this is one of many desserts that they serve. This is by far my favorite! Drizzle with chocolate syrup and use a knife to make a design.
Ingredients
- water: 1 cup
- margarine: 0.5 cup
- all-purpose flour: 1 cup
- eggs: 4 piece
- instant vanilla pudding mix: 2 packages (3.4 ounce packages)
- milk: 3 cups
- cream cheese: 1 pack (8 ounce pack)
- frozen whipped topping: 1 container (8 ounce container, thawed)
- chocolate syrup: 0.25 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 10x15-inch jelly roll pan.
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In a large saucepan, bring water and margarine to a boil. Remove from heat; mix in flour with an electric mixer. Add eggs, one at a time, beating well after each addition; spread cake batter evenly in the prepared pan.
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Bake in the preheated oven for 20 to 25 minutes. Set aside to cool completely.
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In a large bowl, combine pudding mix, milk, and cream cheese. Mix with an electric mixer until smooth. Spread evenly over cooled cake crust. Top with whipped topping and drizzle with chocolate syrup. Chill in the refrigerator and serve cold.
