Snowball Chocolate Cake

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prep time

15 min

total time

2 hr 20 min

makes

16 servings, 1 piece (108 g) each

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video by: kraft

recipe by: kraft

What You Need

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

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened

1 egg

2 Tbsp. granulated sugar

1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding

1/4 cup icing sugar

1 cup cold milk

2 cups thawed Cool Whip Whipped Topping

1 cup flaked coconut

Make It

HEAT oven to 350ºF.

PREPARE cake batter, in 2-1/2-L ovenproof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and granulated sugar until well blended; spoon into centre of batter in bowl.

BAKE 1 hour 5 min. or until toothpick inserted in centre comes out clean. Cool in bowl 10 min. Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.

MEANWHILE, beat dry pudding mix, icing 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.

kraft kitchens tips

Size-Wise

At 16 servings, this fun-to-make cake is a great dessert to serve at a holiday party.

Easy Cleanup

Save on cleanup by mixing and baking the cake batter in the same bowl!

Substitute

Substitute 3 grated squares Baker's White Chocolate for the coconut. Before grating, place the chocolate squares on microwaveable plate. Microwave on DEFROST 3 min. or just until chocolate squares are warmed. Grate chocolate, using a coarse grater for best results.