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Nutrition Facts
Serving Size 1 (93g) Recipe makes 16 servings
Calories 311
Calories from Fat 159		(51%)
Amount Per Serving		%DV
	Total Fat 17.7g	27%
	Saturated Fat 9.3g	46%
	Monounsaturated Fat 5.3g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 50mg		16%
Sodium 428mg		17%
Potassium 178mg		5%
Total Carbohydrate 36.7g		12%
	Dietary Fiber 1.0g	3%
	Sugars 23.6g
Protein 4.3g		8%
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Snowball Cake

Recipe #397564 | 1¼ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Vseward (Chef~V)
Nov 2, 2009

This snowball cake was on the cover of food & family magazine I received yesterday, it looked so good, I had to make it last night. It was exactly as I hoped. I used my Pampered Chef Batter bowl to bake mine in and it turned out great. Can't wait to make this during the holidays

SERVES 16 (change servings and units)

Ingredients

1 (18 1/2 ounce) package devil's food cake mix
1 (8 ounce) package Philadelphia Cream cheese, softened
1 egg
2 tablespoons granulated sugar
1 (3 1/2 ounce) package Jello Instant Vanilla Pudding Mix
1/4 cup powdered sugar
1 cup cold milk
1 (8 ounce) container Cool Whip Topping, thawed
1 cup sweetened coconut

Directions

1
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.
2
BAKE 1 hour 5 minute or until toothpick inserted in center comes out clean. Cool cake in bowl 10 minute Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.
3
MEANWHILE, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 minute Stir in COOL WHIP. Refrigerate until ready to use.
4
PLACE cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.