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Wednesday, September 2, 2015

snowball cake

Ingredients

  • Servings: 16
  • 1 (18.25 ounce) package devil's food cake mix
  • 1 (8 ounce) package philadelphia cream cheese, softened
  • 1 egg
  • 2 tablespoons granulated sugar
  • 1 (3.4 ounce) package jell-o vanilla flavor instant pudding
  • 1/4 cup powdered sugar
  • 1 cup cold milk
  • 1 (8 ounce) tub cool whip whipped topping, thawed
  • 1 cup baker's angel flake coconut

Recipe

    Preparation Time: 15 mins Ready Time: 2 hrs 20 mins

  • heat oven to 350 degrees f.
  • prepare cake batter, in 2-1/2-qt. ovenproof bowl, as directed on package; scrape side of bowl. beat cream cheese, egg and granulated sugar until well blended; spoon into center of batter in bowl.
  • bake 1 hour 5 min. or until toothpick inserted in center comes out clean. cool cake in bowl 10 min. loosen cake from bowl with knife; invert wire rack. remove bowl. cool cake completely.
  • meanwhile, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 min. 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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