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Moon Cake

 Moon Cake
I have six grandchildren and this is one of their favorite desserts. If I don't take it to potlucks, I hear lots of groans! Everyone wants the recipe after they've tried it.
15 ServingsPrep: 20 min. Bake: 30 min. + chilling

Ingredients

  • CRUST:
  • 1 cup water
  • 1/2 cup butter
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 4 eggs
  • FILLING:
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 3 cups cold milk
  • 1 package (8 ounces) cream cheese, softened
  • TOPPING:
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Chocolate sauce
  • Chopped nuts

Directions

  • In a saucepan, bring water and butter to a boil. Add flour all at
  • once and stir until mixture forms a ball. Remove from heat and cool
  • slightly. Add eggs, one at a time, beating well after each addition.
  • Spread on a greased 15-in. x 10-in. x 1-in. jelly roll pan. Bake at
  • 400° for 30 minutes. Cool but do not prick, leaving surface with
  • its "moon-like" appearance.
  • Meanwhile, for filling, beat pudding and milk until thick. Add cream
  • cheese; blend well. Spread on crust; refrigerate 20 minutes. Top

2 of 2

Moon Cake (continued)

Directions (continued)

  • with whipped topping. Drizzle chocolate sauce over top and sprinkle
  • with nuts. Yield: about 15 servings.
Variation: Substitute a different flavor of pudding and garnish with chocolate "curls" instead of chocolate sauce.
Nutritional Facts: 1 serving (1 piece) equals 253 calories, 17 g fat (11 g saturated fat), 96 mg cholesterol, 238 mg sodium, 19 g carbohydrate, trace fiber, 5 g protein.