Monday, May 21, 2012

Moon Cake

In honor of the Eclipse last night, I am posting my Aunt Jenna's "Moon Cake" Recipe.  I remember having this recipe a lot growing up.....mostly at the family parties.  Imagine an eclair base with the filling on top.  This is definitely a dessert for a party.  Everytime I take it to a party, I never take any home (which is good because my husband and I could literally eat the whole thing if it was just sitting there). 

I guarantee this recipe.  Probably because I have make it at least 30 times. (No exaggeration.)

You start out by making the crust.
-Pre-heat your oven to 400 degrees.
-In a sauce pan boil a cup of water and cube of margarine (I have used butter too).
-Beat in one cup of flour with a wooden spoon and beat it into a ball.
-Remove from heat and let cool for 5 minutes.
-Beat in four eggs, one at a time.
-Spread onto an ungreased cookie sheet.
-Bake for 30 minutes at 400 degrees.
-Let it cook because if you don't, it will fall down when you take it out of the oven.

Next, you make the topping.
-Make the 2 packages of pudding according to the directions on the box.
-Beat your cream cheese (I think it's important to beat this separately before adding in the pudding.  It becomes lumpy if you don't do it this way.)
-Beat it together with the pudding.
-Spread this mixture on the cooled crust.
-Refrigerate for about 10 minutes.
-Take out of the fridge and spread on the cool whip.  I use an 8 oz. package.
-Drizzle with chocolate syrup and sprinkle with sliced almonds. 
-Refrigerate for 3 hours.
-Swirl the chocolate syrup by using a fork.
-Keep refrigerated until serving.

Here's the 4x6 printable version:

Thanks to Aunt Jenna, who is one of the greatest party hostesses in the world!  Her food is always to die for.

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