Saturday, January 9, 2010

Vanilla Snowball Cake with Chocolate Center

1 pkg. (2-layer size) class white cake mix, prepared as directed on the package
2 tsp. vanilla extract
8 oz. pkg. reduced fat cream cheese
1 egg
1 T. sugar, granulated
1 pkg. (3.4 oz) instant chocolate pudding mix
1/4 C. powdered sugar
1 C. cold skim milk
8 oz. whipped topping
1 C. sweetened, flaked coconut

Heat oven to 350.

Prepare cake batter in a 2 1/2 qt. sized oven-proof bowl. Fold in vanilla. In a separate bowl, combine cream cheese, egg, and sugar until blended. Spoon into center of cake batter.

Bake 1 hour and 5 minutes. Cool in bowl 10 minutes. Loosen cake from bowl, invert onto wire rack. Remove bowl, cool completely.

Menawhile, combine puddind mix, powdered sugar, and milk in a medium with a whisk, mixing for 2 minutes. Fold in whipped topping. Refrigerate until ready to use. Place cake on a plate, frost with pudding mixture, top with coconut. Keep refrigerated.

Yields = 16 servings

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