Large cookie sheet sized cream puff or eclair. When it bakes you'll see why it's called 'moon cake'.
Mix 1 cup water and 1/2 cup butter or margarine in a saucepan. Bring to a boil and add 1 cup flour - all at once. Remove from heat and stir until a ball forms. Cool about 5 minutes. Beat in 4 eggs - one at a time. Spread on an ungreased 11x13 cookie sheet. Bake at 400 degrees for 30 minutes. Cool.
Mix 2 small packages instant vanilla pudding according to directions. Soften 8 oz. cream cheese. Slowly add pudding to cream cheese and beat until smooth. Spread over cake. Refrigerate 20 minuets. Top with whip cream and drizzle with chocolate sauce.
CHOCOLATE SAUCE #1 - 1 cup sugar, 1/4 cup cocoa, 1/4 cup butter or margarine, 1/4 cup milk, 1 tsp. vanilla, 1/2 tsp. salt. Mix in a saucepan and boil for 1 minutes. Cool, then beat a few minutes.
CHOCOLATE SAUCE #2 - Melt 6 oz. chocolate chips with 1 Tbsp. shortening. Let cool. Spread on cake.
