Home
When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
Submit Your Favorite Recipes

Receive New Recipes and the Weekly Letter

Cheesecake Recipes

Coffee Cake Recipes

Bundt Cake Recipes

Cakes with Fruit

Chocolate Recipes

Cake Mix Recipes

Herman Recipes

Spice Cake Recipes

Frosting and Fillings

Pound Cake Recipes

All Time Favorite Recipes

No-Bake Cake Recipes

Angel Food Recipes

Ice Cream Recipes

Sponge Cakes Recipes

Torte Recipes

Holiday Recipes

Cupcake Recipes

Sitemap

Strawberry Dream
Strawberry Dream





Print This Delicious and Healthy Chocolate Snowball Cake Recipe

Chocolate Snowball Cake Recipe

Chocolate Snowball Cake with Cherries and Coconut


This snowball cake reminds me of a sophisticated version of those pink chocolate snowball snack cakes most of us ate as kids. Baking the cake in heart shaped cake pans makes it a perfect Valentine's Day gift. Also you can make it in round pans as well or even as one double layer cake instead of two single layers.
Chocolate Snowball Cake is simple to make using only one bowl to mix!

2 cups Flour
1 cup Sugar
3/4 cup Brown Sugar
3/4 cup Unsweetened cocoa
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 1/2 cups Milk
2 large Eggs
1/2 cup Butter, softened
2 1/2 tsp Vanilla
1 1/3 cup Shredded Coconut, tinted pink

7 Minute Icing (follow link for recipe)

Oven Temp ~ 350°
Baking Time ~
Pan Type ~ two 8 or 9 inch cake pans
Preheat oven, grease and flour two 8" or 9" round or heart shaped cake pans.

Mix all dry ingredients together in a large bowl. Make a well in center of dry ingredients; add remaining ingredients and mix at low speed until completely moistened. Increase speed and beat at high speed for about 3 minutes. Divide Chocolate Snowball Cake batter between the pans and bake until a cake tester comes out clean. Cool in pans on wire racks for about 5 minutes, then invert and move onto wire racks to cool completely.

After cakes have cooled, frost with 7 Minute Icing and press tinted coconut on top and sides.

Chocolate Snowball Recipe Hint:

To keep the cake plate clean while applying the icing and coconut, overlap two pieces of waxed paper by about a third in the center of the cake plate. Frost cake and apply coconut, then gently pull out the two pieces of paper and you have a finished cake and a clean cake plate!

Serves 12
Nutrition facts:
Serving Size 89 g
Calories 253
Calories from Fat 94
Total Fat 10.4g 16%
Saturated Fat 6.9g 34%
Cholesterol 43mg 14%
Sodium 187mg 8%
Total Carbohydrates 38.1g 13%
Dietary Fiber 2.5g 10%
Sugars 22.3g
Protein 4.5g
Vitamin A 4% • Vitamin C 1% • Calcium 4% • Iron 14%



E-mail This Chocolate Snowball Cake Recipe to a Friend

User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!