Snowball Cake

by

Description

A grown-up version of the classic lunchbox treat, this cake will bring back memories and bring up the question we all had as kids: how did the cream filling get in there?

Ingredients

  • 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
  • ΒΌ cup powdered sugar
  • 1 cup cold milk
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
  • 1 cup BAKER’S ANGEL FLAKE Coconut

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Prepare chocolate cake batter in a 2 1/2-quart oven-proof bowl
  3. as directed on the package; scrape sides of the bowl and set aside.
  4. Beat cream cheese
  5. egg
  6. and granulated sugar in a mixing bowl until well blended; spoon mixture into center of chocolate cake batter.
  7. Bake in the preheated oven until toothpick inserted in center comes out clean
  8. about 1 hour 5 minutes.
  9. Cool cake in the bowl for 10 minutes. Loosen cake from the bowl with a knife; invert onto a wire rack. Remove the bowl and let cake cool completely.
  10. Meanwhile
  11. whisk dry pudding mix
  12. powdered sugar
  13. and milk in a medium bowl for 2 minutes. Stir in whipped topping. Refrigerate until ready to use.
  14. Place cake on a plate; frost with chilled pudding mixture. Cover with coconut. Keep cake refrigerated.

Prep Time: 15 mins

Total Time: 2 hrs 20 mins

Servings: 16

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