Ingredients
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1 pkg (2-layer size) devil's food cake mix
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1 pkg (8 oz) Philadelphia Cream Cheese, softened
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1 egg
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2 tbsp granulated sugar
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1 pkg (3.4 oz) JELL-O Vanilla Flavor Instant Pudding
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1/4 cup powdered sugar
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1 cup cold milk
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1 tub (8 oz) Cool Whip Whipped Topping, thawed
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1 cup Baker's Angel Flake Coconut
Steps
1
Heat oven to 350ºF.
2
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 blended; spoon into center of batter in bowl.
3
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.
4
Meanwhile, beat pudding mix, powdered sugar and milk in bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
5
Place cake on plate; frost with pudding mixture. Cover with coconut.
Comments
Recipe provided by Kraft