Snowball Chocolate Cake
1 pkg. (2-layer size) devil's food cake mix
1 pkg. (250 g) brick Cream Cheese, softened
2 Tbsp. granulated sugar
1 pkg. (4-serving size) Vanilla Instant Pudding
1/4 cup icing sugar
1 cup cold milk
2 cups thawed Whipped Topping
1 cup flaked coconut
HEAT oven to 350ºF.
PREPARE cake batter, in 2-1/2-L ovenproof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and granulated sugar until well blended; spoon into centre of batter in bowl.
BAKE 1 hour 5 min. or until toothpick inserted in centre comes out clean. Cool in bowl 10 min. Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.
MEANWHILE, beat dry pudding mix, icing sugar and milk in medium 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.