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
NEW SNOWBALL CAKE
Found this recipe many years ago in a Family Magazine from Duncan Hines. Saved it of course and never tried it, well am making it now for my Daughter's B'Day. She saw it in my collection and asked me to make it. Perfect as she is allergic to chocolate and that was always my standby B'day cake with coconut frosting!
Provided by Carol Junkins
Categories Cakes
Time 1h15m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 350 degrees F. Grease and flour a 10" Bundt or tube pan.
- 2. Combine cake mix, eggs, oil, water and almond extract, and blend 2 minutes. Fold in ginger and toasted almonds. (to toast almonds, put in flat cookie sheet and put in a 350 degree oven for just a few minutes, don't leave the oven watch closely til a little browned.)
- 3. Pour into greased pan. Bake 50 Minutes (mine only took 40 minutes) so check with toothpick at 40 min) Cool in pan on rack for 25 minutes. Remove from pan and cool 2 hours.
- 4. Using a long serrated knife, slice cake horizontally into two layers. making the top layer 1/3 the height of cake, the bottom layer 2/3 the height. Remove top and set aside. Hollow out center of bottom layer leaving 3/4 inch border of cake on bottom and sides. Spoon Filling into tunnel. Replace the top layer.
- 5. Filling: In large bowl beat cream cheese until light and fluffy. Beat in sour cream, confectioners sugar and vanilla until smooth. Spoon filling into cake tunnel.
- 6. White Frosting (my own) Into 5 scant Tablespoons of flour, gradually blend 1 cup of milk. Cook to a thick paste. ( I put in microwave for 1 min. at a time, stir and continue til thickened to a thick paste) if using stove top stir constantly til thick. Cool to lukewarm, meanwhile cream 1 cup crisco with 1 cup sugar, 1/2 tsp. salt add to cooled paste and add 1 tsp. vanilla extract and beat til fluffy. I would think chocolate frosting would be wonderful with it as well ! *For this recipe, sprinkle the 1 cup of flaked coconut over the frosting. Note: If using the Duncan Hines frosting, Combine the frosting and lemon juice until well mixed. Spread on cake and sprinkle coconut over icing immediately .
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
OLD FASHIONED SNOWBALL CAKE
This is a very old recipe. A lot of people probably have it. I got it from an old church cookbook the first year I was married because I wanted to make it for my husband's birthday. His birthday is in January and a Snowball cake seemed perfect. I have been making it for him for many years for his birthday. It is his...
Provided by Tonna Canfield
Categories Other Desserts
Time 12h
Number Of Ingredients 9
Steps:
- 1. Line a 4 quart round bowl with plastic wrap. Tear angel food cake into bite size pieces. Drain pineapple thoroughly and reserve the syrup. You should have 1 cup of syrup.
- 2. Dissolve gelatin in the 4 T of cold water. Add the boiling water, the reserved pineapple syrup, the sugar and the lemon juice. Mix well and place in refrigerator until mixture starts to thicken. This may take a few hours.
- 3. Add the crushed pineapple to the gelatin mixture and then fold in 4 cups of the whipped topping.
- 4. Place a layer of cake pieces in bottom of bowl, then a layer of pineapple mixture, continue until all is used up, ending with cake pieces. Chill overnight.
- 5. Turn cake onto a platter or cake stand. Frost with the remaining 2 cups of whipped topping and sprinkle with coconut. I added cherries and a few leaves as well.
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
PINK SNOW BALLS
These delicious decadent snow balls are cake like treats,coated in pink coconut I'm unsure of the origin's of this Pretty in Pink Treat. They resemble whoopie pies: Snow balls are neither a cookie or a pie. They have a soft cake like texture but can be moulded and shaped like scones.
Provided by Mike Chetty
Categories Other Appetizers
Time 40m
Number Of Ingredients 9
Steps:
- 1. sift flour
- 2. cream butter and castor sugar
- 3. add cream and continue to whisk until soft and fluffy
- 4. add flour to cream mixture and knead to make a soft dough
- 5. divide dough into 24 balls and then flatten and place onto a cookie sheet or muffin pan
- 6. prepare baking pan by applying a spread of melted butter and then sprinkle some flour onto pan shaking off any excess flour
- 7. place flattened balls onto baking pan then place into a preheated oven set at 180 degrees centigrade and bake for 15 minutes
- 8. meanwhile add boiling water to the jam of your choice and beat together with a whisk, until smooth next add in the vanilla extract and the red food color and mix
- 9. remove baked snow balls from oven and allow to cool
- 10. add the snowballs in the jam mixture and then sandwich cakes together and roll into the desiccated coconut
- 11. place on platter and allow to cool....enjoy
SNOWBALL CAKE
Whipped topping and coconut blanket a layered angel food cake and gelatin dessert. My husband's grandmother really liked this cool treat and requested that I make it every Christmas. -Judith Guthrie, Charleston, West Virginia
Provided by Taste of Home
Categories Desserts
Time 15m
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. 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.
Nutrition Facts :
SNOWBALL CAKE
This snowball cake was on the cover of food & family magazine I received yesterday, it looked so good, I had to make it last night. It was exactly as I hoped. I used my Pampered Chef Batter bowl to bake mine in and it turned out great. Can't wait to make this during the holidays
Provided by Vseward Chef-V
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 311.4, Fat 17.7, SaturatedFat 9.3, Cholesterol 50.5, Sodium 428.3, Carbohydrate 36.7, Fiber 1, Sugar 23.6, Protein 4.3
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