Snowball Chocolate Cake

Yes, it's tastes just as good as the picture. I found this recipe in the Kraft Canada Magazine. It took a little longer to bake than the recipe said, about 1 hour 15 minutes. Just keep checking it every 5 minutes until the toothpick comes out clean.

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.

Substitute 3 squares (84 g) Baker's White Chocolate, grated, for the coconut. To grate, first warm the chocolate in microwave on DEFROST 1 min. for each square or until warm. Use a coarse grater for best results.