Snowball Cake
Serves: 16 servings
Comments: This cake is beyond good. You could also mix it up with different flavor cake mixes and puddings.
1 pkg. (2-layer size) devil’s food cake mix
1 pkg. (8 oz.) cream cheese, softened
1 egg
2 T. granulated sugar
1 pkg. (3.4 oz.) vanilla flavor instant pudding
1/4 c. powdered sugar
1 c. milk
1 tub (8 oz.) cool whip, whip topping, thawed
1 c. flaked coconut
Heat oven to 350.
In a 2 1/2 qt. oven proof bowl, spray with non stick cooking spray.
Mix cake mix according to package direction, be sure to scrape the bowl.
Pour into oven proof bowl.
In another bowl, beat cream cheese, egg and granulated sugar until well
blended; spoon into center of batter in bowl.
Bake 1 hour 5 minutes or until tooth pick inserted in center comes out
clean.
Cool in bowl 10 minutes.
Loosen cake from side of bowl with knife.
Invert cake onto wire rack; remove bowl. Cool cake completely.
Beat dry pudding mix, powdered sugar and milk in large bowl with whisk 2
minutes. Stir in cool whip. Spread onto cake; top with coconut.
Refrigerate a few hours before serving.
Keep cake in refrigerator.