Snowball Cake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 212.5
- Total Fat: 4.7 g
- Cholesterol: 1.4 mg
- Sodium: 431.6 mg
- Total Carbs: 39.2 g
- Dietary Fiber: 1.3 g
- Protein: 5.0 g
View full nutritional breakdown of Snowball Cake calories by ingredient
Introduction
This was adapted from the Original one from Kraft Foods This was adapted from the Original one from Kraft FoodsNumber of Servings: 16
Ingredients
-
1 pkg. (2-layer size) Pillsbury Reduced Sugar devil's food cake mix
1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
1/4 c egg substitute
2 Tbsp. granulated sugar
1 pkg. (3.4 oz.) JELL-O sugar free fat free Vanilla Flavor Instant Pudding
1/4 cup powdered sugar
1 cup cold skim milk
1 tub (8 oz.) Fat Free COOL WHIP Whipped Topping, thawed
1 cup BAKER'S ANGEL FLAKE 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 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.
3 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.
4 PLACE cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.
Number of Servings: 16
Recipe submitted by SparkPeople user EARTHYGIRL1.
2 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.
3 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.
4 PLACE cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.
Number of Servings: 16
Recipe submitted by SparkPeople user EARTHYGIRL1.
