Having a party with a winter theme? This Snowball Cake is showy and delicious! Everyone will wonder how you did it! The recipe I used is found on allrecipes.com. I included two variations and the links to the recipes. I’ll, also, explain how I’ve varied the recipe a bit.
I like both the chocolate and angelfood versions. The chocolate version has a hidden cream cheese surprise, while the angelfood version is lemon-pineapple flavored.These two versions of the Snowball Cake will not only impress your guests with the presentation, but with the taste! They look hard, but I promise they’re easy to do!
The angelfood version is much lighter, but both have a “wow-factor”!
I’ll show you both versions…..
Click on the link for the complete recipe of each version!
Snowball Cake Chocolate Surprise Version…..
For this Snowball Cake, I followed the recipe except for two exceptions. First, I didn’t bake it in the bowl that I mixed it in. I poured it into another bowl which I sprayed with non-stick cooking spray. It came out so much easier! Second, I used a different frosting.
The directions are very easy. You mix the chocolate cake mix according to the package directions. Next, add the cream cheese mixture right in the middle of the batter and bake.
For the frosting, I used a pint of whip cream and 1 package of instant vanilla pudding or instant chocolate pudding instead of the whipped topping and coconut. I whipped the cream and pudding together until it formed peaks and then iced the cake. The frosting is a creamy color and not white, but I liked the flavor better. Also, I left out the coconut as several guests preferred it without that addition. It still made a great looking cake and was impressive to serve.
Add cream cheese mixture to the center of the batter. No mixing, just place it on top of the cake batter. Don’t worry, it works!
We used this version as our Jesus birthday cake at Christmas. My granddaughters decorated it with cherries and cut green leaves from some fruit flavored gummy snacks. The girls wanted baby Jesus in the middle so they made a bed of hay (corn flakes) and added a baby (two mini marshmallows with eyes from a toothpick dipped in blue food coloring and a mouth from the red food coloring). The halo was a Cheerio!
The second version uses angelfood cake and is much lighter in calories.
I , also, changed it just a bit.
This is the store-bought cake and how I lined the bowl with parchment paper.
For the mixture, I substituted Sugar Free Lemon Jello, 1 3/4 cups boiling water and 1 cup of pineapple juice drained from the can of pineapple plus 1 tsp. of lemon juice. After cooling a bit, I added the drained pineapple. When starting to thicken, add the whipped topping. I eliminated their amounts for sugar, water, lemon juice and unflavored gelatin.
Add cake and pineapple-lemon mixture in four layers. I did 1/4 cake and 1/4 mixture. It is very important to let this set in the refrigerator for at least 24 hours before removing from the bowl. When set, invert onto a serving plate, peel the parchment paper off, frost with whipped topping, and decorate. Return cake to the refrigerator to keep cool. Again, we decorated it without the coconut. Either way, it looks fantastic!
So delicious!
The cake slices easily for serving! Light, lemon-pineapple, and luscious!
This cake would be great in the summer, too. Just don’t mention the “snowball” name!
Won’t your guests be impressed? While the presentation will draw Ooh’s and Aah’s, they will love the taste, too!
Enjoy!
Phyllis
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