Cake

Ingredients

• Servings: 16
• 1 (18.25 ounce) package devil's food cake mix
• 1 (8 ounce) package philadelphia cream cheese, softened
• 1 egg
• 2 tablespoons granulated sugar
• 1 (3.4 ounce) package jell-o vanilla flavor instant pudding
• 1/4 cup powdered sugar
• 1 cup cold milk
• 1 (8 ounce) tub cool whip whipped topping, thawed
• 1 cup baker's angel flake coconut

Recipe

Preparation Time: 15 mins Ready Time: 2 hrs 20 mins


• heat oven to 350 degrees f.
• 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 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.