Warm days in the summer, sometimes make me miss the snow. The cool wind chills on my face, the sound of the ice crunching beneath my boots are just some of the things I miss the most. Since I can’t fast forward the months, the only thing I can do is make a tasty dessert that reminds me of the winter snow, such as this Snowball Cake.
This is a really fun recipe to bring the children into the kitchen too. They can help mix the cake batter and sprinkle the coconut flakes (make sure that their hands are clean first!). Plus, this cake is adorable! Make cleanup easy by mixing and baking the cake batter in the same bowl!
Prep Time: 15 min
Total Time: 2 hr 20 min
Makes: 16 servings
Nutritional Information
| 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 |
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| 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. |
| 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. |
| 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. |
| PLACE cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated. |
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Author: D. Grace
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