How To Make Snowball Cakes
Enjoy a trip down memory lane with these snowball cakes. They're made with chocolate cake & creamy pudding, covered with coconut flakes.
Ingredients
- 18¼ oz devil's food cake mix, (1 package)
- 8 oz Philadelphia cream cheese, (1 package) softened
- 1 egg
- 2 tbsp granulated sugar
- 3⅖ oz Jell-O vanilla instant pudding, (1 package)
- ¼ cup powdered sugar
- 1 cup cold milk
- 8 oz cool whip topping, (1 tub) thawed
- 1 cup baker's angel flake coconut
Instructions
- Heat oven to 350 degrees F.
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Prepare cake batter, in a 2½-quart ovenproof bowl, as directed on package; scrape the side of the bowl. Beat cream cheese, egg, and granulated sugar until well blended; spoon into center of batter in the bowl.
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Bake for 1 hour and 5 minutes or until a toothpick inserted in the center comes out clean. Cool the cake in the bowl for 10 minutes. Loosen cake from the bowl with a knife; invert onto a wire rack. Remove bowl. Cool cake completely.
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Meanwhile, beat dry pudding mix, powdered sugar, and milk in a medium bowl and whisk for 2 minutes. Stir in cool whip. Refrigerate until ready to use.
- Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.
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Serve and enjoy.
Nutrition
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