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Snowball Cake
Snowball Cake
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
155 minutes
Elevated nostalgic snowball cake with a mysterious cream filling twist.
Ingredients:
  • 1 (18.25 ounce) package devil's food cake mix
  • 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
  • 1 egg
  • 2 tablespoons granulated sugar
  • 1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
  • 0.25 cup powdered sugar
  • 1 cup cold milk
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
  • 1 cup BAKER'S ANGEL FLAKE Coconut
Instructions:
  • Preheat your oven to 350°F (175°C).
  • Follow the instructions on the package to prepare the chocolate cake batter in a 2 1/2-quart oven-proof bowl. Don't forget to scrape down the sides of the bowl and set it aside.
  • In a mixing bowl, combine cream cheese, egg, and granulated sugar until smooth; drop spoonfuls of the mixture into the center of the chocolate cake batter.
  • Bake in the oven until a toothpick inserted in the center comes out clean, approximately 1 hour and 5 minutes.
  • Allow the cake to cool in the bowl for 10 minutes. Use a knife to gently release the cake from the bowl, then flip onto a wire rack. Let the cake cool fully before serving.
  • Whisk together dry pudding mix, powdered sugar, and milk in a medium bowl for 2 minutes until smooth. Gently fold in whipped topping, then refrigerate until needed.
  • Place the cake on a plate and generously frost it with the chilled pudding mixture. Sprinkle a generous amount of coconut over the top. Keep the cake refrigerated until serving.

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