1 pkg. (2-layer size) devil's food cake mix1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened1 egg2 Tbsp. granulated sugar1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding1/4 cup powdered sugar1 cup cold milk1 tub (8 oz.) COOL WHIP Whipped Topping, thawed1 cup BAKER'S ANGEL FLAKE Coconut
1. Prepare cake batter, in 2-1/2-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.
2. 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.
3. 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.
4. Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.
Thursday, February 25, 2010
Mmm, this cake is sooooo good! I found this recipe on Kraft's site. It seems fitting with the snow we've been getting the last few days :) One great thing about this recipe is minimal dishes to clean up! You cook the cake in the bowl you mix it in! I'm just going to copy the directions exactly from them. Their directions are great, very detailed. They even have a short video if you want to watch that.
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