RECIPE SUBMITTED BY Kimberly Allen
Chocolate Snowball Cake
1 package (2 layer size) devil’s food cake mix
1 package (8 oz.) cream cheese, softened
1 egg
2 tablespoon’s granulated sugar
1 package (3.4 oz) jell-o Vanilla flavor instant pudding
1/4 cup powdered sugar
1 cup cold milk
1 tub (8 oz.) Cool Whip, thawed
1 cup angel flake coconut
Heat oven to 350 degrees.
Prepare cake batter in 2 1/2 quart ovenproof bowl,as directed on package; scrape side of bowl down. In separate bowl beat cream cheese,egg and granulated sugar until well blended.
Spoon this mixture into the center of batter in bowl. Bake 1 hou5 6 minutes or until toothpick inserted in center come’s out clean. Cool cake in bowl for 10 minute’s.
Loosen cake from bowl with knife; invert onto wire rack. Remove bowl; cool completely. Beat dry pudding mix,,powdered sugar and milk in medium bowl with whisk 2 minutes. Stur in cool Whip. refrigerate untill ready to use. Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.
1 package (2 layer size) devil’s food cake mix
1 package (8 oz.) cream cheese, softened
1 egg
2 tablespoon’s granulated sugar
1 package (3.4 oz) jell-o Vanilla flavor instant pudding
1/4 cup powdered sugar
1 cup cold milk
1 tub (8 oz.) Cool Whip, thawed
1 cup angel flake coconut
Heat oven to 350 degrees.
Spoon this mixture into the center of batter in bowl. Bake 1 hou5 6 minutes or until toothpick inserted in center come’s out clean. Cool cake in bowl for 10 minute’s.
Loosen cake from bowl with knife; invert onto wire rack. Remove bowl; cool completely. Beat dry pudding mix,,powdered sugar and milk in medium bowl with whisk 2 minutes. Stur in cool Whip. refrigerate untill ready to use. Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.
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