Categories: Cake

Ingredients

• 1 pkg. (2-layer size) devil's food cake mix
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 egg
• 2 Tbsp. granulated sugar
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1/4 cup powdered sugar
• 1 cup cold milk
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1 cup BAKER'S ANGEL FLAKE Coconut

Directions

1. at oven to 350.

2. 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.

3. 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.

4. MEANWHILE, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.

5. PLACE cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.

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