Remember the Snowball cupcakes you would eat as a kid? This is a retro cake version
of the Snowball cupcake.
This is easy, fun, and yummy! I got this recipe
1 pkg. (2-layer size) devil's food cake mix
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 tbsp. granulated sugar
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
¼ cup powdered sugar
1 c. cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 c. Coconut flakes or shredded
PREPARE cake batter, in 2 ½ or 3 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 medium 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.