Snowball Cake

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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.

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Last updated 11/19/09 -- R Cordia