With Joe's Birthday just around the corner, I thought I would try out some dessert Recipes that I have been saving. First up:
Ingredients:
- 1 pkg. (2-layer size) devil's food cake mix1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened1 egg2Tbsp. granulated sugar1pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding1/4 cup powdered sugar1cup cold milk1tub (8 oz.) COOL WHIP Whipped Topping, thawed1cup BAKER'S ANGEL FLAKE Coconut
Instructions
- HEAT oven to 350ºF.
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 onto wire rack. Remove bowl. Cool cake completely. 
MEANWHILE, beat dry pudding mix, powdered sugar and milk in 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.
So I made the cake on Friday night and then Frosted in Saturday morning.
Finished Product:
What is looks like when you cut into!
It was an easy recipe that tasted delicious!
Next time I think I might try using a flavored cream cheese to add a little something extra like strawberry.
Happy Baking...
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