Snowball Cake

I didn't grow up on hostess cakes as that wasn't something my mom generally bought for us, but once I was old enough to purchase my own snacks, I would sometimes choose the hostess snowballs. The fluffy filling was my favorite part, then came the coconut on the outside...yum! When I came across a recipe for a Snowball Cake, I knew I had to try it. It doesn't have the fluffy filling as it has a more grown-up flair with cheesecake filling! I love that you bake this cake in a bowl...one less item to clean up as you can mix the cake mix and bake it in the same dish! I made this dessert for our Christmas dinner which we spent with some of our Air Force family.


Snowball Cake (Kraft Foods)
1 box devil's food cake mix
1 pkg cream cheese, softened
1 egg
2 Tbls granulated sugar
1 pkg (3.4 oz) vanilla instant pudding
1/4 cup powdered sugar
1 cup cold milk
2 cups thawed whipped topping
1 cup coconut

Heat oven to 350 degrees. Prepare cake batter in 2 1/2 qt ovenproof bowl, as directed on package; scrape side of bowl (this is what prevents it from sticking). Beat cream cheese, egg and granulated sugar until well blended; spoon into center of batter in bowl. Bake 1 hour 5 minutes or until toothpick inserted in center comes out clean. Cool in bowl 10 minutes. Loosen cake from bowl with knife; using potholders if necessary, invert onto wire rack. Remove bowl. Cool cake completely. Meanwhile, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 minutes. Stir in whipped topping. Refrigerate until ready to use. Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated. Serves 16.