Moon cake?

yes.. now the next problem is to find the darned thing
bunyip

MOON CAKES~~

INGREDIENTS~~~
Filling:
1 pound red azuki beans
water
3/4 cup lard or oil
13/4 cups sugar
Water-Shortening Dough:
2 cups flour
5 tablespoons lard
10 tablespoons water
1/4 teaspoon salt
Flaky Dough
Method~~
1 cup flour
5 tablespoons lard
red food coloring for design
PREPARATION:

Filling Instructions: Soak red beans in water to cover 2 hours. Drain and discard the water. Cover with 8 cups fresh water and bring to a boil, then simmer over low heat 1-1/2 hours or until skins open.
Strain the beans and discard the skins. Place the strained beans in several layers of cheesecloth and squeeze out any excess water.
Place in a saucepan with the lard or oil and the sugar. Cook, stirring continuously, until almost all the moisture has evaporated. Let cool.

Dough Instructions: You will need 2 cups of filling for the mooncakes. Divide this into 20 portions and shape into balls.Mix ingredients for the water-shortening dough and the flaky dough separately until smooth. Divide each dough into 20 equal portions.
Wrap one portion of flaky dough inside each portion of water-shortening dough. Roll out each piece of dough, then fold in thirds to form three layers. Roll out again, and once more fold in thirds to form three layers.
Flatten each piece of dough with the palm of your hand to form a 3" circle. Place one portion of filling in the center. Gather the edges to enclose the filling and pinch to seal. Place the filled packet in the mold, gently pressing to fit. Invert and remove the mold.
Dilute red food coloring with water and pour onto a damp paper towel on a plate. Take some food coloring onto the cookie-design stamp, then press on top of the mooncake.
Repeat process for remaining mooncakes. Arrange mooncakes on a baking sheet. Bake 20 minutes at 350 degrees. Let cool before serving.

Thanks for the reply, but that is not what I'm looking for.

Cream Puff Cake (aka Lazy Man's Eclairs)
Inspired by a Cream Puff recipe in Connie Sarros' Dessert Cookbook (#396), we devised a giant éclair that will have everyone reaching for a fork!

1 cup water
1 cup Gluten-Free Pantry French Bread, Pizza Mix (#40)
1/2 cup unsalted butter
4 eggs

Filling:
1, 8-oz. package low-fat cream cheese
4 cups of milk
3, 3.5 oz packages G-F instant vanilla pudding mix

Topping:
1, 12-oz. container frozen whipped topping, thawed
1/2 cup chocolate syrup

Preheat oven to 400 degrees. In medium heavy saucepan, heat butter and water to boiling point over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan.

Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg. Dough will be very thick and sticky.

Spread into the bottom, and up the sides of an ungreased 9-x-13-inch Pyrex pan. Bake 35 min. Cool completely.

In a large bowl, combine cream cheese and milk and beat until smooth. Add pudding and beat until thickened.
Spread over cooled shell.

Top with whipped topping and drizzle with chocolate syrup. Yields: 24 servings

Easy Slice 'n Bake Chocolate Cookies

4 oz. low-fat cream cheese, softened
2 oz. unsalted butter, softened
1, 15-oz. bag Gluten-Free Pantry Danielle's Chocolate Cake Mix (#165)
2 tsp g-f vanilla (#175)
1 large egg
Granulated sugar to sprinkle on top of cookies

Beat together cream cheese and butter until fluffy. Add mix and beat until smooth.
Add vanilla and egg and mix well. Spoon mixture into the center of a large sheet of plastic wrap. Roll mix into a log about 12 inches long. Refrigerate at least 2 hours. Preheat oven to 375 degrees. Slice cookie dough into 1/4-inch slices. Place on lightly oiled (or parchment-lined) cookie sheets. Sprinkle with sugar and bake 10 min. Cool 15 min. on pans. Transfer to a wire rack and cool completely. Enjoy.

Makes 36-48 cookies.
Lemon & White Chocolate Truffle Cheesecake Pie
Adapted from "Pillsbury Complete Book of Baking", 1993

One 9" baked pie crust made w/ Gluten-Free Pantry's Perfect Pie Crust Mix #55. (Prepare dough according to package instructions. Roll one ball of dough between 2 pieces of plastic wrap. Transfer to a 9" pie pan, crimp edge, then prick bottom of unbaked shell with fork. Bake 425 degrees, 12-15 minutes or until crust is golden brown. Cool completely before filling.

Lemon layer:
1+1/4 cups sugar
6 Tbsp. cornstarch
1+1/4 cups water
3 egg yolks, beaten
4-6 Tbsp. freshly squeezed lemon juice
1 Tbsp. freshly grated lemon rind
3 Tbsp. butter

In medium saucepan, combine sugar and cornstarch. Add water. Stir until smooth. Cook over medium heat until mixture thickens and boils, stirring constantly. Reduce heat; cook 1-2 minutes, stirring constantly. Remove from heat. Stir 1/4 cup of hot mixture into egg yolks. Gradually stir yolk mixture back into mixture in saucepan. Cook over low heat until mixture simmers, then cook 1-2 minutes, stirring constantly. Remove from heat. Add lemon juice, rind, and butter.

Leave 1/3 cup of the mixture in the saucepan. Place remainder in a bowl. Let cool 15-30 minutes.

White Chocolate/Cream Cheese Layer:
8-ounce pkg. GF light cream cheese (Neufchatel), softened
1/3 cup hot lemon mixture from above
1 cup GF white chocolate baking chips

In a medium bowl, beat cream cheese until fluffy. Combine white chocolate chips and lemon mixture in saucepan. Stir just until chips are melted. Beat this mixture into the whipped cream cheese. Spread over bottom of prepared pie shell. When remaining lemon mixture is cool, spoon it over cream cheese layer. Refrigerate 2-3 hours or overnight until set. Garnish with whipped cream and toasted sliced almonds, if desired. Serves 8-10.

Insanely Simple Danish

2 cups GFP Buttermilk Brown Rice Pancake Mix (#100)
1/4 cup softened margarine
2 Tbs. sugar
2/3 cup milk
1/4 cup raspberry jam

Glaze

2/3 cup powdered sugar
1 Tbs. warm water
1/4 tsp. gluten free vanilla

Combine all glaze ingredients and mix until smooth.

Preheat oven to 450degrees. Line a cookie sheet with parchment paper. Combine pancake mix, margarine, and sugar. Mix until crumbly. Stir in milk and blend until combined. Drop by rounded tablespoonfuls onto cookie sheet. Place 2 inches apart. With back of teaspoon, make a shallow well in center of each. Fill with jam. Bake 10 minutes. Let cool. Drizzle with glaze.

Makes 12.

Pantry Potato Cookies

8 cups potato chips (crushed to make 2 cups crumbs)
3/4 cup packed light brown sugar
8 Tbs. vegetable shortening
1 egg
1 tsp. gluten free vanilla
1 cup GFP Buttermilk Brown Rice Pancake Mix (# 100)

Preheat oven to 350degrees. Place potato chips in a plastic bag. Using a rolling pin, crush chips into coarse crumbs. In food processor, combine sugar and shortening until fluffy. Add egg and vanilla and blend. Add pancake mix and continue to combine until a smooth dough forms. Add 1 cup of crumbs and combine on low speed.

Spray vegetable spray on hands. Roll dough into balls. Dip each ball into remaining 1 cup of crumbs. Place on parchment lined cookie sheet 2 inches apart. With the bottom of a drinking glass, flatten each ball of dough. Bake 15 minutes or until edges of cookies are brown. Remove from oven and let cool on wire rack.

Makes 24 cookies.

The search continues.
IS this a regular type of cake, in other words sweet or dessert type of cake?
Bunyip

I think this may be the one your looking for. It is just like a cream puff but spread flat and topped with lots of different pudding tops. It is really good with pistachio pudding.
HTH
INGREDIENTS:
1 cup water
1/2 cup margarine
1 cup all-purpose flour
4 eggs
2 (3.4 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) package cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1/4 cup chocolate syrup

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DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C) and lightly grease a jelly roll pan.
In a large saucepan, bring water and margarine to a boil. Remove from heat, and mix in flour with electric mixer. Add eggs, one at a time, beating well after each. Spread evenly in prepared pan .
Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes. Set aside to cool completely
In large bowl, combine pudding mix, milk and cream cheese. Mix with electric mixer until smooth. Spread evenly over cooled crust. Top with whipped topping and drizzle with chocolate syrup. Chill in refrigerator and serve cold.