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SNOWBALL CAKE

By

CAKE

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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

Details

Adapted from

Preparation

Step 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
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 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.

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