|1 package (2-layer size) devil's food cake mix||1 package (8 oz.) Philadelphia Cream Cheese, softened|
|1 egg||2 Tablespoons granulated sugar|
|1 package (3.4 oz.) Jell-O Vanilla Flavor Instant Pudding||1/4 cup powdered sugar|
|1 cup cold milk||2 cups thawed Cool Whip Whipped Topping|
|1 cup Baker's Angel Flake Coconut||---|
Heat oven to 350 degrees. Prepare cake batter, in a 2 and 1/2 quart ovenproof bowl, as directed on package; scrape side of bowl (this will keep the cake from sticking to the bowl during baking). Beat cream cheese, egg, and granulated sugar until well blended; spoon into center of batter in bowl.
Bake 1 hour and 5 minutes or until toothpick inserted in center comes out clean. Cool in bowl 10 minutes. Loosen cake from bowl with knife; using potholders if necessary, invert onto wire rack. Remove bowl. Cool cake completely.
Meanwhile, beat dry pudding mix, powdered sugar, and milk in medium bowl with whisk for 2 minutes. Stir in Cool Whip. Refrigerate until ready to use.
Place cake on plate; frost with pudding mixture. cover with coconut. Keep refrigerated.
Last updated 11/19/09 -- R Cordia