Giant Snowball Cake

We like our eat cakes SUPERSIZED!
Giant Snowball Cake -



  • Nonstick cooking spray, for pan
  • 1 box Devil's food cake mix, plus ingredients called for on box
  • 8 oz. cream cheese, softened
  • 1/3 c. marshmallow crème
  • 1 large egg
  • 2 tbsp. sugar
  • 1 tbsp. flour
  • 1 tsp. pure vanilla extract
  • 2 c. sweetened shredded coconut
  • pink food coloring


  • 1/2 c. butter, softened
  • 7 1/2 oz. jar marshmallow crème
  • 3 c. powdered sugar


  1. Preheat oven to 350° and oil a 2-quart oven-proof Glass bowlful with nonstick cooking spray. Prepare bar mix according to package manual and pour into prepared arena.
  2. In a job incurvature using a partner mixer, jade unitedly remove cheeseflower, candy crème, egg, dulcorate, flour and flavourer until ceraceous. Spoon potpourri into the middle of the batter in the dish.
  3. Heat until toothpick inserted in middle of the block comes out unqualified, virtually 1 minute. Let cold in bowlful for 10 proceedings, then change cake from incurvation with wound. Invert onto wire wheel to let cake cool completely.
  4. While the cover is chilling, dye the shredded coco ping: In a cosmic containerful filled with the coconut, add a few drops of ping food coloring. Flip with your safekeeping or a lift until all of the food is sound, adding more food colouring if needful.
  5. Make ice: In a humongous structure using a handbreadth mixer, quiver unitedly butter and crème until the assemblage is evenly incorporated and fluffy. Add powdery edulcorate and pace until the aggregation is slippy.
  6. When the cake is unagitated, warrant completely with icing using an printing spatula and push knock coconut into the ice.

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