Dessert

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.

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rating

Every time I make this snowball cake, everyone loves it and wants the recipe. A great crowd pleaser!
posted by gordlisa | on 3/4/2013

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This is always a big hit at my house at Christmas. Very easy to make and always turns out perfect.
posted by sheshe12 | on 12/18/2012

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Would it be possible to put shaved white chocolate on top instead of coconut? A few of my guests don't care for coconut.
posted by levis125 | on 11/26/2012

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awesome ,wowed everybody
posted by sharon222 | on 10/9/2012

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Wasn't over impressed!!!Thought it lacked something , tasted bland...Will make it again but with a differnet cake mix,and might put 1/2 batter then cream cheese mixture then batter again...Liked the icing with coconut but might try toasted coconut next time
posted by nancybarnable | on 5/12/2012

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Made this last Christmas and everybody loved it. It is very quick and really easy, the perfect cake when there is little time. My family requested this cake again this year.
posted by JacquelineBricker | on 12/18/2011

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I made this cake for 8 ladies and they loved it. I followed the recipe exactly as written. I actually bought a glass tempered bowl (oven proofed) to make this cake as you really do need the bottom of the bowl to be narrow. When you look at the picture you have to realize that the creamcheese, during baking, sinks to the bottom of the bowl and when you turn the cake out, it is at the top. I made the cake earlier in the day and refrigerated it. I also made the topping earlier, left it in the mixing bowl& refrigerated it until I was going to serve it. I measured out some coconut and put that in a covered container since I was transporting this cake to another home. I thought it would be best to assemble it when I got to my destination later that night. It worked out beautifully.
posted by nini44 | on 11/25/2011

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Need to make sure the cake has been refrigerated---probably overnight as the centre texture was spongey until it had properly cooled.
posted by a cook | on 4/6/2011

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My friend Marlene made it for my birthday 2 years ago. It was awesome! I went looking for the recipe today as I still remember how good it was!
posted by PatsyB05 | on 3/5/2011

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Can anyone advise if I can make and freeze the cake part for a day or two, then defrost and put the icing on it before serving? Looks great and I want to make it for a party but I don't have any time the day of event
posted by kaasha | on 12/22/2010