Ingredients
16
16 servings
- •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
- •¼ cup powdered sugar
- •1 cup cold milk
- •1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
- •1 cup BAKER'S ANGEL FLAKE Coconut
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Prepare chocolate cake batter in a 2 1/2-quart oven-proof bowl, as directed on the package; scrape sides of the bowl and set aside.
- Beat cream cheese, egg, and granulated sugar in a mixing bowl until well blended; spoon mixture into center of chocolate cake batter.
- Bake in the preheated oven until toothpick inserted in center comes out clean, about 1 hour 5 minutes.
- Cool cake in the bowl for 10 minutes. Loosen cake from the bowl with a knife; invert onto a wire rack. Remove the bowl and let cake cool completely.
- Meanwhile, whisk dry pudding mix, powdered sugar, and milk in a medium bowl for 2 minutes. Stir in whipped topping. Refrigerate until ready to use.
- Place cake on a plate; frost with chilled pudding mixture. Cover with coconut. Keep cake refrigerated.
Nutritional Facts
Per 16 servings
- Calories: 302
- Carbohydrate: 41g
- Fat: 14g
- Fiber: 1g
- Protein: 5g
- Sugar: 70g
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