Snowball Cake

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.

Snowball Cake

1 pkg. (2-layer size) devil's food cake mix

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 egg

2 Tbsp. granulated sugar

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1/4 cup powdered sugar

1 cup cold milk

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1 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.

Chocolate Caramel Euphoria Cake

Chocolate Caramel Euphoria Cake or better known as Better than Sex cake I love this recipe! It was really fast and easy and sooooooo good!!

Chocolate Caramel Euphoria Cake

1 package devil’s food cake mix
½ cup sweetened condensed milk
¾ cup caramel ice cream topping
3 (1.4 oz) *chocolate covered toffee bars, coarsely chopped
1 (8 oz) container frozen whipped topping, thawed

Bake cake according to package directions for a 9x13 inch pan. Cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom. In a saucepan over low heat, combine sweetened condensed milk and caramel topping stirring until smooth and blended. Slowly pour the warm topping mixture over the warm cake, letting it sink into the slits; sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. Let cake cool in pan completely. Top each slice with whipped topping, more chocolate toffee bar chunks, and swirls of caramel topping if desired. Refrigerate and serve right from the pan.

* Heath or Skor bars are great for this!