Introduction
Ah, the Old-Fashioned Snowball Cake, a dessert that harks back to simpler times with its fluffy white appearance and heavenly taste. This delightful treat, with its layers of angel food cake, pineapple-infused filling, and coconut frosting, is sure to bring a touch of nostalgia to any table. So, let’s roll up our sleeves and whisk away into the world of baking where we’ll transform simple ingredients into a masterpiece that’s as eye-catching as it is delicious.
Ingredients
For the Cake:
- 10-inch angel food cake
- 4 cups of Cool Whip
- 20-ounce can of crushed pineapple in syrup
- 2 packets of gelatin (0.25 ounces each)
- 4 tablespoons cold water
- 2 tablespoons of lemon juice
- 1 cup white sugar
- 1 cup of boiling water
For the Frosting:
- 2 cups of Cool Whip
- 8-10 ounces of flaked sweetened coconut
- Maraschino cherries
Directions
First off, grab that angel food cake and slice it into three equal horizontal layers—precision is key, but hey, if it’s a bit wonky, who’s to judge? Next, in the cozy confines of a small bowl, let the gelatin powders have a little cold water bath for about 5 minutes. They’ll be all plump and ready for the hot water bath that follows. Stir them into oblivion until they’re fully dissolved.
Now, in a larger bowl, it’s time to mix the gelatin solution with the sugar, lemon juice, and that pineapple (don’t you dare ditch the syrup). Once they’re all buddy-buddy, gently fold in 4 cups of Cool Whip. It’s like making a cloud, but tastier.
Layer this fluffy concoction between each slice of cake, and don’t be shy to slather it all over the top and sides. Pop this beauty into the fridge for a solid 4 hours. Patience is a virtue, after all.
For the grand finale, frost the cake with the remaining Cool Whip and lovingly press the coconut flakes all over. It’s snowing coconut, hallelujah! A cherry on top, and voilà, your masterpiece is complete.
Notes
- For a lighter version, low-fat Cool Whip and sugar substitutes can be used. But remember, it’s a treat!
- Make sure the cake is completely cooled before slicing to avoid a crumbly disaster.
- If you’re feeling adventurous, try adding a splash of rum to the pineapple mixture for an adult version.
Nutrition Details
- Serving: 1 slice
- Calories: 350 kcal
- Carbohydrates: 50 g
- Protein: 4 g
- Fat: 15 g
- Saturated Fat: 12 g
- Cholesterol: 0 mg
- Sodium: 200 mg
- Fiber: 2 g
- Sugar: 38 g
- Vitamin C: 10% of RDA
- Calcium: 5% of RDA
- Iron: 4% of RDA
FAQs
Q: Can I use homemade whipped cream instead of Cool Whip? A: Absolutely! Homemade whipped cream can be a delicious substitute, just ensure it’s stiff enough to hold the layers.
Q: How long can the Old-Fashioned Snowball Cake be stored? A: This cake can be refrigerated for up to 3 days. Though, it’s so delicious, chances are it won’t last that long!
Q: Is it possible to make this cake gluten-free? A: Yes, by using a gluten-free angel food cake, you can easily turn this into a gluten-free delight.
Q: Can I freeze the Old-Fashioned Snowball Cake? A: Freezing is not recommended as the texture of the Cool Whip and gelatin may change upon thawing.
Diving into the creation of an Old-Fashioned Snowball Cake is not just about baking; it’s about crafting memories, one sweet slice at a time. Whether for a special occasion or a cozy night in, this cake promises to sprinkle a little joy into your life. So, why wait? Let’s get baking!