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Ingredients
- 1 pkg (2-layer size) devil's food cake mix
- 1 pkg (8oz) Philadelphia Cream Cheese, softened
- 1 egg
- 2 tbs granulated sugar
- 1 pkg (3.4oz) Jello Vanilla Instant Pudding
- 1/4 cup powdered sugar
- 1 cup cold milk
- 1 tub (8oz) Cool Whip, thawed
- 1 cup Baker's Angel Flake coconut
Details
Servings 16
Preparation
Step 1
1--Heat oven to 350.
2--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 one hour and 5 minutes or until toothpick inserted in center comes out clean. Cool in bowl 10 minutes.
3--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 medium bowl with a whisk 2 minutes. 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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