New Snowball Cake Recipes

SNOWBALLS CAKE

Steps:

• Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert cake onto a wire rack; cool completely, about 1 hour., Meanwhile, in a large bowl, sprinkle gelatin over cold water; let stand for 1 minute. Stir in boiling water until gelatin is dissolved. Add the pineapple, sugar, lemon juice and salt. Refrigerate until partially thickened, about 40 minutes., In a large bowl, beat whipped topping mixes and milk until stiff. Fold into pineapple mixture. , Run a knife around sides and center tube of cake pan; remove cake from pan and cut into 1-in. cubes. Place half of the cake cubes in a 13-in. x 9-in. dish; top with half of the filling. Repeat layers. Refrigerate for at least 1 hour. , Sprinkle with coconut. Cut into squares; top each with a cherry.

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.

SNOWBALL CAKE

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.

NEW SNOWBALL CAKE

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

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.