SNOWBALL SNACK CAKES RECIPES

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SNOWBALL CAKE RECIPE - FOOD.COM



Snowball Cake Recipe - Food.com image

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

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 16 serving(s)

Number Of Ingredients 9

1 (18 1/2 ounce) package devil's food cake mix
1 (8 ounce) package Philadelphia Cream Cheese, softened
1 egg
2 tablespoons granulated sugar
1 (3 1/2 ounce) package Jello Instant Vanilla Pudding Mix
1/4 cup powdered sugar
1 cup cold milk
1 (8 ounce) container Cool Whip Topping, thawed
1 cup sweetened 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.

Nutrition Facts : Calories 311.4, FatContent 17.7, SaturatedFatContent 9.3, CholesterolContent 50.5, SodiumContent 428.3, CarbohydrateContent 36.7, FiberContent 1, SugarContent 23.6, ProteinContent 4.3

SNOWBALL CAKE RECIPE: HOW TO MAKE IT



Snowball Cake Recipe: How to Make It image

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

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 16 servings.

Number Of Ingredients 9

2 tablespoons unflavored gelatin
1/4 cup cold water
1 cup boiling water
1 cup sugar
1 tablespoon lemon juice
1 can (20 ounces) crushed pineapple, drained
1 carton (16 ounces) frozen whipped topping, thawed, divided
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1-1/2 cups sweetened shredded 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.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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I couldn't pry this family secret recipe from my sister-in-law, but her mother did...and I was thrilled! The old-fashioned flavor never goes out of style.—Norma Wehrung, Getzville, New York
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