It’s What’s For Dinner: Snowball Cake

Normally at this point I’d introduce you to one or two super cute little chefs. But you know, sometimes you just need to cut the crap and do it yourself…especially when the recipe calls for lots of goopy chocolate and frosting.

So I’ll be your chef today…and I’m warning you…this cake is really easy to make and it’s REALLY good. Even Pat, who is not a huge fan of baked goods and is certainly not a fan of shredded coconut…the man RAVED about this cake. Raved. That’s huge.

And yes the pictures have been heavily airbrushed…thank you Picnik for your “teeth whitening” and “eye brightening” and “wrinkle wand” and…and…and…just thank you.

Let’s get started.

First thing you’ll do is mix together a package of devil’s food cake mix in an oven proof bowl.

Next beat cream cheese, an egg, and sugar until well blended; spoon into center of batter in bowl.

Now it’s ready for the oven. Stick that bad boy in a 350 degree oven for an hour and five minutes. Ish.

And then wa la.

While the cake was cooking we were supposed to make the frosting by combining vanilla pudding mix, powdered sugar, milk, and cool whip and then let it set in the fridge for the duration of the cook time.

I waited…and the frosting was a smidge drippy…but tastey nonetheless. So dumpy your cake onto a plate, you want the round side facing up, and then smear the frosting all over it.

Sprinkle with shredded coconut.

And wa la again.

SO good!

Click here for the recipe at Kraft.

Other recipes you’ll enjoy:

Cajun Seafood Pasta
Ravioli Lasagna
Thai Chicken
Parmesan Baked Salmon
Chicken Cesar Lasagna
Taco Salad
Kalua Pork And Cabbage
Seafood Stuffed Pasta Shells
Stephen’s Broiled Salmon
Slow Cooker Tex Mex
Chicken Cacciatore
Chicken Enchiladas
Southwest Stuffed Burgers
Fiesta Chicken Dinner
Slow Cookin’ Balls
Grandma’s Cinnamon Rolls
Smoked Salmon Pesto Pasta
Pumpkin Bread
Baked Cavatelli
Gluten Free Chocolate Chip Cookies
Cheesy Manicotti
Tuna Marinara With Ravioli