Snowball Cake

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

• Ready In: 1 hr 15 mins
• Serves: 16

Ingredients

• 1 (18 1/2ounce) package  devil's food cake mix
• 1 (8 ounce) package Philadelphia Cream Cheese, softened
• 1  egg
• 2  tablespoons granulated sugar
• 1 (3 1/2ounce) 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.