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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 16 |
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This snowball cake was on the cover of food & family magazine I received yesterday, it looked so good, I had to make it last night. It was exactly as I hoped. I used my Pampered Chef Batter bowl to bake mine in and it turned out great. Can't wait to make this during the holidays Ingredients:
1 (18 1/2 ounce) package devil's food cake mix |
1 (8 ounce) package philadelphia cream cheese, softened |
1 egg |
2 tablespoons granulated sugar |
1 (3 1/2 ounce) package jello instant vanilla pudding mix |
1/4 cup powdered sugar |
1 cup cold milk |
1 (8 ounce) container cool whip topping, thawed |
1 cup sweetened coconut |
Directions:
1. 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.
2. BAKE 1 hour 5 minute or until toothpick inserted in center comes out clean. Cool cake in bowl 10 minute Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.
3. MEANWHILE, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 minute Stir in COOL WHIP. Refrigerate until ready to use.
4. PLACE cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.
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