Snowball Cake
1 pkg 2 layer devil's food cake mix
eggs, oil & water as package directed (at this altitude - in Fernley - I add 1 TBS of flour and reduce oil by 1 TBS)
1 pkg (8oz) Philadelphia Cream Cheese - softened
1 egg
2 TBS granulated sugar
1 pkg (3.4 oz) Jello Instant Vanilla Pudding
1/4 cup powered sugar
1 cup cold milk
2 cups thawed Cool Whip Whipped Topping
1 cup Baker's Angle Flake Coconut
Heat oven to 350
Prepare 2 1/2 qt ovenproof bowl (I used a casserole dish) with baking spray
Prepare cake batter as directed on package pour into prepared bowl (baking dish)
Beat cream cheese, egg and granulated sugar until well blended; spoon into center of batter in bowl (baking dish)
Bake 1hour and 5min (mine took 1hour 15min) or until a tooth pick inserted in the center of the cake comes out clean. Let cool in bowl (baking dish) for 10min. Loosen cake from bowl with knife; using potholders invert onto wire rack. Cool cake completely.
Beat dry pudding mix, powered sugar and milk in medium bowl with a whisk for 2 min. Stir in Cool Whip. Refrigerate until ready to frost cake.
Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated. (I removed about an hour before serving, just because I don't like cold cake.)
1 Critiques:
Made this for the missionaries - they seems to like it (Dad didn't), but served it the next day to a group of sisters and WOW they loved it!
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