Snowball Cake

PREP: 15 mins
TOTAL: 2 hours and 20 mins (including cooling)
SERVES: 16

1 pkg (2 layer size) devil's food cake mix
1 pkg (8 oz) cream cheese, softened
1 egg
2 tablespoons granulated sugar
1 pkg (3.4 oz) vanilla flavor instant pudding
1/4 cup powdered sugar
1 cup cold milk
2 cups thawed Cool Whip Whipped Topping
1 cup shredded Coconut (Baker's Angel Flaked)

1) Heat oven to 350F. Prepare cake batter, in 2 1/2 qt oven-proof 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 and 5 mins or until toothpick inserted in center comes out clean. Cool bowl 10 mins. Loosen cake from sides of the bowl with a knife; using pot holders if necessary; 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 mins. Stir in cool whip. Refrigerate until ready to use.

4) Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.