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Ingredients
- 1 package (2-layer size) devil’s food cake mix
- 1 package (8-ounce) Philadelphia Cream Cheese, softened
- 1 egg
- 2 tablespoons granulated sugar
- 1 package (3.4 ounce) Jell-O vanilla flavor instant pudding
- 1/4 cup powdered sugar
- 1 cup cold milk
- 2 cups Cool Whip whipped topping, thawed
- 1 cup Baker’s Angel Flake coconut
Details
Servings 16
Preparation time 15mins
Cooking time 80mins
Preparation
Step 1
Heat oven to 350. Prepare cake batter, in 2½-quart 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 and 5 minutes or until toothpick inserted in center comes out clean. Cool in bowl 10 minutes. Loosen cake from bowl with knife, using potholders if necessary, invert onto wire rack. Remove bowl. Cool cake completely.
Meanwhile, beat dry pudding mix, powdered sugar, and milk in medium bowl with whisk 2 minutes. Stir in cool whip. Refrigerate until ready to use.
Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.
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