Old Fashioned Snowball Cake Food

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.

GIANT SNOWBALL CAKE

Steps:

• In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Add boiling water; stir until gelatin is dissolved. Add sugar and juices; stir until sugar is dissolved. Refrigerate until partially thickened, about 2 hours. , Beat 1 cup cream until stiff peaks form; fold into gelatin mixture. Line a 4-qt. round bowl with plastic wrap. Spoon about 1 cup whipped cream mixture into bowl. Alternate layers of cake and whipped cream mixture until bowl is filled, ending with cream mixture. Refrigerate for at least 3 hours. , Unmold onto a serving plate. Whip remaining cream; frost cake. Sprinkle with coconut.

SNOWBALL CAKE

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.

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.

SNOWBALL OLD FASHIONED

Steps:

• Gingerbread Syrup (yield is approximately 1/2 gallon):
• Crack or smash the dried spices (do not grind).
• Toast dry spices in a dry saucepan over medium­high heat, until aromatic.
• Cool pan, then add water and bring to a boil; allow to boil for 3 minutes.
• Lower heat and add sugar, ginger and molasses and heat again until simmering and sugar has dissolved.
• Cool, then pour through a fine mesh strainer to remove graininess of spices and bottle.
• Snowball Old Fashioned:.
• In a mixing glass, combine all ingredients with cracked ice and stir well.
• Strain into a Miracle double rocks glass, zest lemon over drink then add ice snowball.

GRANDMA'S BUTTER CAKE

Steps:

• Preheat gas oven 350 degrees, electric 325 degrees. All ingredients should be room temperature. Grease and flour 2 (9-inch) round cake pans. Sift flour, add baking powder and salt. Set aside. On medium speed, cream butter and sugar, until light and fluffy. (Or 150 strokes by hand.) On medium speed, (or another 150 strokes) add 1 egg at a time. After 2 eggs add 2 tablespoons flour. Add flour mix alternating with the milk, ending with the flour. Add extracts. Place cake pan in middle of oven. Pans should not touch. Baking time approximately 35 minutes.
• In a hot cast-iron skillet or heavy saucepan melt butter and brown sugar together on high heat, stirring until sugar is thoroughly melted. Transfer into mixing bowl and, using mixer on low speed, starting and ending with confectioners' sugar; alternately add heavy cream with vanilla, beating until frosting becomes spreadable. Spread on cooled cake.;

PINEAPPLE SNOWBALL CAKE

Steps:

• Soften gelatine in cold water. Add boiling water, sugar, juice, pineapple and salt. Mix well. Refrigerate until partly jelled.
• Prepare 2 packages whipped topping mix according to directions. Fold into jelled mixture.
• Line a large mixing bowl with waxed paper or extra-wide plastic wrap. Break the angel food cake into 1-inch chunks. In the lined mixing bowl, make layers of cake and jelled mixture, alternating and finishing with jelled mixture.
• Chill overnight.
• Next day, prepare 1 package whipped topping mix. Take cake from refrigerator and turn upside down on large plate. Remove bowl and waxed paper. Frost with whipped topping mix. Chill until serving time.
• NOTE: If you substitute Cool Whip or whipped cream, you will need six cups. However, I can't speak to the results of using those ingredients.