Snowball Cake

By Addie

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? (KRAFT)

Ingredients

• 1 pkg. (2-layer size) Devil's Food cake mix
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 egg
• 2 Tablespoon 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

Preparation

Step 1

HEAT oven to 350 degrees.

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 onto wire rack. Remove bowl. Cool cake completely.

MEANWHILE, beat dry pudding mix, powdered sugar and milk in 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.