SNOWBALL CAKE

By Vanetta

Ingredients

• 1 pkg. (2-layer size) devil's food cake mix
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 egg
• 2 Tbsp. granulated sugar
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1/4 cup powdered sugar
• 1 cup cold milk
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1 cup BAKER'S ANGEL FLAKE Coconut

Preparation

Step 1

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 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


SPECIAL-OCCASION WHITE CAKE
3/4 cup shortening
1-1/2 cups sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2-1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup cold water
4 egg whites
FROSTING:
2 cups shortening
6 cups confectioners' sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
1/4 teaspoon salt
2 to 3 tablespoons milk
Lilac paste food coloring
Edible pansies

In a large bowl, cream shortening and sugar until light and fluffy, about 5 minutes. Beat in extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with water. Beat just until combined. In another bowl, beat egg whites on high speed until stiff peaks form; fold into batter. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. In a large bowl, beat shortening, confectioners' sugar, extracts and salt until light and fluffy. Add enough milk to achieve frosting consistency. Place one cake on a serving plate; spread with 1 cup frosting. Top with remaining cake. Tint 2 cups frosting with lilac food coloring; spread over top and sides of cake. Cut a small hole in the corner of a pastry or plastic bag; insert #10 tip and fill with remaining white frosting. Pipe a border of "pearls" around bottom and top of cake. With #3 tip, pipe smaller "pearls" on sides of cake. Garnish with pansies. Editor’s Note: Use of a coupler ring will allow you to easily change pastry tips for different designs. Verify that flowers are edible and have not been treated with chemicals. Yield: 14-16 servings.