SNOWBALL CAKE I
Steps:
- Line a 4 quart round mixing bowl with parchment paper.
- Break cake up into small bite-sized pieces.
- Drain the crushed pineapple, reserve the syrup. You should have 1 cup of syrup if not add enough water to make 1 cup.
- Dissolve the gelatin in the 4 tablespoons of cold water. Add the boiling water, pineapple syrup, sugar and lemon juice. Mix well and place in the refrigerator until mixture just starts to thicken.
- Add the crushed pineapple to the gelatin mix and then fold in 4 cups of the whipped topping.
- Place a layer of cake pieces, then a layer of the pineapple mixture in the prepared bowl. Continue until all the cake and pineapple mixture is used up. Refrigerate for at least 12 hours or overnight.
- Turn the chilled cake out onto a serving platter and frost it with the remaining whipped topping and sprinkle with the coconut.
Nutrition Facts : Calories 344.4 calories, Carbohydrate 57.3 g, Fat 12.2 g, Fiber 2.1 g, Protein 4.1 g, SaturatedFat 10.8 g, Sodium 249.2 mg, Sugar 43.1 g
SNOWBALL CAKE
A grown-up version of the classic lunchbox treat, this cake will bring back memories and bring up the question we all had as kids: how did the cream filling get in there?
Provided by Kraft
Categories Trusted Brands: Recipes and Tips Kraft Desserts
Time 2h20m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- 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.
- 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.
- 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.
- Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.
Nutrition Facts : Calories 301.5 calories, Carbohydrate 40.5 g, Cholesterol 35 mg, Fat 13.5 g, Fiber 0.9 g, Protein 4.6 g, SaturatedFat 8.6 g, Sodium 413.6 mg, Sugar 70 g
SNOWBALL CAKE
Enjoy a grown-up version of the classic lunchbox treat with our Snowball Cake recipe. This Snowball Cake will be sure to bring back fond memories!
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 2h20m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- 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 blended; spoon into center of batter in bowl.
- 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.
- Meanwhile, beat pudding mix, powdered sugar and milk in 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.
Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 65 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
MINI CHOCOLATE-COCONUT CAKES
Using sphere-shaped molds creates the look of snowballs, but these cakes can also be made in standard muffin tins.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h40m
Yield Makes 20
Number Of Ingredients 22
Steps:
- Make the cakes: Preheat oven to 350 degrees. Generously coat two 6-compartment nonstick sphere-shaped silicone molds with cooking spray, and transfer to a rimmed baking sheet.
- Sift flours, sugar, cocoa, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. Beat in oil, sour cream, warm water, egg, and egg yolk with mixer on low speed. Continue to beat until smooth, about 2 minutes.
- Working in batches, divide batter among molds (3 tablespoons each). Bake, rotating sheet halfway through, until a toothpick inserted into center of each comes out clean, about 25 minutes. Let cakes cool in molds set on a wire rack for 15 minutes. Run a knife around edges of each cake to remove from molds. Let cakes cool completely on rack.
- Meanwhile, make almond syrup: Heat water and sugar in a small saucepan over high heat, stirring, until sugar dissolves. Stir in almond extract. Brush cakes all over with warm almond syrup. Let stand for 15 minutes.
- Meanwhile, make the frosting: Bring 3/4 cup sugar, the water, and corn syrup to a boil in a small saucepan over medium-high heat. Cook until a candy thermometer reaches 230 degrees.
- Meanwhile, whisk egg whites to soft peaks with a mixer on medium-high speed. Whisk in remaining tablespoon sugar.
- Once syrup reaches 230 degrees, immediately pour it down sides of bowl in a slow, steady stream with the mixer on medium-low speed. Raise speed to medium-high. Beat until cooled and stiff, but not dry, peaks form, about 5 minutes. Add almond extract and 1 drop food coloring. Continue to beat for 1 minute.
- Frost cakes using a small offset spatula, then coat each with coconut.
GIANT SNOWBALL CAKE
Just like the frosty version would, this snowball is sure to disappear fast at warm-weather gatherings! Tangy citrus is the delightful surprise when you taste the coconut-topped confection from Betty Friesen of Lake Oswego, Oregon. "My family's enjoyed the refreshing dessert at Christmas for nearly 50 years," she writes. "But it would be wonderful any time.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Add boiling water; stir until gelatin is dissolved. Add sugar and juices; stir until sugar is dissolved. Refrigerate until partially thickened, about 2 hours. , Beat 1 cup cream until stiff peaks form; fold into gelatin mixture. Line a 4-qt. round bowl with plastic wrap. Spoon about 1 cup whipped cream mixture into bowl. Alternate layers of cake and whipped cream mixture until bowl is filled, ending with cream mixture. Refrigerate for at least 3 hours. , Unmold onto a serving plate. Whip remaining cream; frost cake. Sprinkle with coconut.
Nutrition Facts :
SNOWBALL CAKE II
These little snowballs remind me of wintertime.
Provided by SAUNDRA
Categories Desserts Cakes White Cake Recipes
Time 2h55m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the 1/2 teaspoon vanilla and lemon extracts.
- In a large glass or metal mixing bowl, beat 5 egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
- Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To make the Fluffy White Frosting: Combine 1 1/2 cups sugar, 2 egg whites, corn syrup, and cream of tartar in the top of a double boiler. Add cold water and beat on low speed of electric mixer just until blended. Place over boiling water and beat constantly on high speed about 3 minutes or until soft peaks form. Remove from heat and place over cold water. Add vanilla and beat an additional 3 minutes or until frosting is thick enough to spread.
- To make the snowballs: Cut cake into 2-inch squares. Trim corners of each square, leaving rounded edges. Spread top and sides with frosting. Sprinkle coconut generously over frosting.
Nutrition Facts : Calories 307.7 calories, Carbohydrate 46.5 g, Cholesterol 21.1 mg, Fat 12.5 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 9 g, Sodium 120.8 mg, Sugar 30.8 g
MINI SNOWBALL CAKES
Steps:
- 1. Preheat oven to 350 F.
- 2. Lightly coat 36 1 3/4" muffin cups with nonstick cooking spray (or line muffin cups with paper back cups); set aside.
- 3. In a medium bowl, combine: cake mix, 1/2 cup eggnog, egg, 1/2 tsp. vanilla and nutmeg.
- 4. Beat with an electric mixer on low speed until just combined.
- 5. Beat on medium speed for 2 minutes or until well combined.
- 6. Divide batter evenly among muffin cups, filling each about 2/3's full (about 1 rounded teaspoon in each).
- 7. Bake in preheated oven for 10 to 12 minutes or until a toothpick inserted in centers come out clean.
- 8. Cool in pans on wire racks for 5 minutes.
- 9. Remove cupcakes from muffin cups; place on wire rack. Cool completely.
- 10. To tint conconut (if desired), combine some of the coconut and several drops of red or green food coloring in a small resealable place bag. Seal bag. Using your hands, knead the bag until all cocunut is tinted, adding more food coloring, as necessary to reach desired color. Set tinted coconut aside.
- 11. For frosting, in a medium mixing bowl, beat cream cheese and butter with an electric mixer on medium speed until well combined. Beat in powerded sugar and the 1/2 tsp vanilla
- 12. Beat in enough eggnog (1 tsp. at a time) to make a frosting of dipping consistency.
- 13. Dip tops of cooled mini cupcakes in cream cheese frosting.
- 14. Immediately dip frosted tops into plain or tinted coconut.
- 15. Set mini cupcakes upright.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- Drain the crushed pineapple but reserve the syrup. You want 1 cup of syrup so if there is not enough, add enough water to make 1 cup.
MINI SNOWBALL CAKES - BETTER HOMES & GARDENS
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- Preheat oven to 350 degrees F. Lightly coat thirty-six 1-3/4-inch muffin cups with nonstick cooking spray (or line muffin cups with paper bake cups); set aside.
- In a medium mixing bowl, combine white cake mix, the 1/2 cup eggnog, egg, the 1 teaspoon vanilla, and nutmeg. Beat with an electric mixer on low speed until just combined. Beat on medium speed for 2 minutes until well combined, scraping side of the bowl often. Divide batter evenly among the muffin cups, filling each about two-thirds full (about 1 rounded teaspoon in each). Bake in preheated oven for 10 to 12 minutes or until a toothpick inserted near the center comes out clean. Cool cakes in pan for 5 minutes. Remove cupcakes from muffin cups and place on a wire rack. Cool completely.
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