Fantabulous Snowball Cake Recipes

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.

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.

Steps:

• In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Add boiling water; stir until gelatin is dissolved. Stir in sugar and lemon juice until sugar is dissolved. Add pineapple. Refrigerate until partially thickened, about 20 minutes. Fold in 4 cups whipped topping., Line a 3-qt. round bowl with plastic wrap. spoon about 2 cups pineapple mixture into bowl. Layer with half of the cake cubes and half of the remaining pineapple mixture. Repeat layers. Refrigerate for at least 4 hours., Unmold onto a serving plate. Spread remaining whipped topping over cake. Sprinkle with coconut.

Steps:

• Heat oven to 350 degrees F.
• Mix together the oil, cakemix, and all the cake ingredients, beat until smooth Pour into a well greased oven proof BOWL (2 quart size).
• Bake 45 minutes or until a toothpick inserted in the center comes out clean, allow to cool in the bowl for 15 minutes Remove from bowl& allow to cool completely on a rack before frosting.
• Frosting: Melt the chocolate in the top of a double boiler over simmering water.
• Remove from heat and pour into a bowl add confectioners sugar and evaporated milk Beat until smooth.
• Place the cake on a serving platter, spread frosting over the rounded cake.
• Sprinkle heavily with coconut.

Steps:

• 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 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.
• 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.
• PLACE cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.

Steps:

• Combine dry ingredients.
• Add oil, honey, and eggs; mix well.
• Stir in remaining 3 ingredients.
• Bake in two greased 9-inch cake layer pans for 35-40 minutes at 350 degrees.
• Cool in pans several minutes, then remove from pans and cool completely on wire rack.
• You can also bake this in a 9x13 pan as a sheet cake -- just as good, and easier than frosting a layer cake!

Steps:

• Soften gelatin in cold water, add hot water to dissolve, and then add: sugar, pineapple and lemon juice.
• Place in refrigerator and after it begins to set fold in 1 tub Kraft Cool Whip. Break up cake into bite size pieces and push the cake down into the mixture. Pour mixture into a round bowl completely lined with wax paper and return to refrigerator until congealed.
• After congealed turn bowl upside down onto a decorative plate and remove wax paper. Frost with remaining Cool Whip, and cover with angel flake coconut. May be decorated with chopped cherries and pecans. Will keep for several days in refrigerator.