Snowball Cake

Name: Snowball Cake
Ingredients: 1 pkg. (2-layer size) devil's food cake mix; 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened; 1 egg; 2 Tbsp. granulated sugar; 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding; 1/4 cup powdered sugar; 1 cup cold milk; 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed; 1 cup BAKER'S ANGEL FLAKE Coconut

9 ingredients

15 steps

Ingredients

1 pkg. (2-layer size) devil's food cake mix
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 egg
2 Tbsp. granulated sugar
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/4 cup powdered sugar
1 cup cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 cup BAKER'S ANGEL FLAKE Coconut

Directions

1

Heat oven to 350 degrees F.
2

Prepare cake batter, in 2-1/2-qt.
3

ovenproof bowl, as directed on package; scrape side of bowl.
4

Beat cream cheese, egg and granulated sugar until blended; spoon into center of batter in bowl.
5

Bake 1 hour 5 min.
6

or until toothpick inserted in center comes out clean.
7

Cool in bowl 10 min.
8

Loosen cake from side of bowl with knife; invert onto wire rack.
9

Remove bowl.
10

Cool cake completely.
11

Meanwhile, beat pudding mix, powdered sugar and milk in medium bowl with whisk 2 min.
12

Stir in COOL WHIP.
13

Refrigerate until ready to use.
14

Place cake on plate; frost with pudding mixture.
15

Cover with coconut.