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Name: Snowball Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 4 oz Coconut shredded or flaked; 3 tb Lemon juice; 1 c Boiling water; 3 c Whipping cream; 1 1/2 pk Unflavored gelatin; 1 c Granulated sugar; 1 Large angel food cake; 4 tb Cold water; 1 c Orange juice

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INGREDIENTS

4 oz Coconut shredded or flaked
3 tb Lemon juice
1 c Boiling water
3 c Whipping cream
1 1/2 pk Unflavored gelatin
1 c Granulated sugar
1 Large angel food cake
4 tb Cold water
1 c Orange juice

Servings

INSTRUCTIONS

Soften gelatin in cold water. Add boiling water, stir to dissolve completely. Add orange juice, lemon juice and sugar. Stir until sugar is dissolved. Refrigerate until thick as eggwhite. Whip one pint (2 cups) whipping cream, using chilled bowl and beaters. Fold into thickened gelatin mixture. Coat sides of 3 qt. bowl or 10" tube pan with vegetable shortening and line with waxed paper. Break angel food cake into 1 inch pieces. Alternate layers with gelatin/whipping cream mixture. Chill overnight or 6 to 8 hours. Invert onto cake plate and frost with 1/2 pint (1 cup) cream whipped. Cover generously with coconut. Refrigerate until serving time. Refrigerate any leftovers promptly. Serves 12-16. Courtesy Colleen Whepley C.H.E. Big Y Super Markets, Springfield, MA No copyright shown

NOTES

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Snowball Cake

4 oz Coconut shredded or flaked
3 tb Lemon juice
1 c Boiling water
3 c Whipping cream
1 1/2 pk Unflavored gelatin
1 c Granulated sugar
1 Large angel food cake
4 tb Cold water
1 c Orange juice

Soften gelatin in cold water.  Add boiling water, stir to dissolve  completely.  Add orange juice, lemon juice and sugar. Stir until sugar is  dissolved.  Refrigerate until thick as eggwhite. Whip one pint (2 cups)  whipping cream, using chilled bowl and beaters. Fold into thickened gelatin  mixture. Coat sides of 3 qt. bowl or 10" tube pan with vegetable shortening  and line with waxed paper. Break angel food cake into 1 inch pieces.  Alternate layers with gelatin/whipping cream mixture. Chill overnight or 6  to 8 hours. Invert onto cake plate and frost with 1/2 pint (1 cup) cream  whipped. Cover generously with coconut. Refrigerate until serving time.  Refrigerate any leftovers promptly. Serves 12-16. Courtesy Colleen Whepley  C.H.E.  Big Y Super Markets, Springfield, MA No copyright shown

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Nutrition

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Serving Size: 1 Serving (137g)
Recipe Makes: 12 Servings

Calories: 149
Calories from Fat: 50 (34%)

Amt Per Serving		% DV

	Total Fat 5.6g	7 %
	Saturated Fat 3.5g	17 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 0.2g
Cholesterol 20.6mg		6 %
Sodium 51.8mg		2 %
Potassium 63mg		2 %
Total Carbohydrate 24.3g		7 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 24.3g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 149

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