RECIPE: Chocolate Sno Ball Cake
Remember eating those lovely pink Hostess Sno Ball snack cakes when you were a kid?
I do and I decided to make one!
Welllll, I tried to make one.
So here we go…
The first step is to bake two cake rounds. I didn’t bother to include this step since the first cake rounds I made COMPLETELY stuck to the pans. I started over and bought boxed cake mix. That was a little better. But one of the cake rounds still stuck to the pan. Still, I’ve never had a problem with baking boxed cakes. NEVER! My day job is obviously interfering with my baking skills. 🙁
Lesson learned – NEXT TIME USE PARCHMENT!
OK, like I said, bake two cake rounds.
Then, make the marshmallow mixture…
Marshmallow Mixture ingredients: 1/2 cup water, 2 teaspoons unflavored gelatin, 10 tablespoons (1-1/4 sticks) softened butter, 2 teaspoons vanilla extract, 1/8 teaspoon salt, 3 cups marshmallow creme, 2 cups sweetened shredded coconut, 2 drops red food coloring, 2 (9-inch) cake rounds (not shown).
Combine the water and gelatin in a bowl for about 5 minutes, or until the gelatin softens.
Microwave until the gelatin is bubbling around the edges and has dissolved. The directions say 30 seconds, but I must have an underpowered nuke box since I had to heat this puppy up for 2 minutes before getting it to bubble! The directions also say to let it cool to the touch (approx. 5 minutes). Mine was never really hot. Again, it was probably just my weak nuke box.
Add the butter and vanilla. Sorry, forgot to take pix of them in the container. My bad.
Whisk in marshmallow creme until smooth.
Like this. Then place in the refrigerator for approx. 30 minutes or until it’s thick and spreadable.
Meanwhile, prepare the coconut topping by placing the coconut and 2 drops of red food coloring in a food processor.
Blend until it looks like this.
Ain’t it purty??? I was pretty excited to see how the coconut turned out since it looks EXACTLY like the pink coconut on the Hostess Sno Balls! 🙂
Now for the cake assembly! Line a 1-1/2 quart bowl (or strainer!) with plastic wrap, letting the ends hang over the sides.
Cut one of the cake rounds into 8 even wedges.
Carefully place the cake wedges into the “bowl”, packing gently so there are no spaces between the edges. (As you’ll see later on, I didn’t do this step very well! 🙁 )
First cake round is done!
Place 1 cup of the marshmallow mixture into the cake bowl.
Place the second cake round on top. I cut too much of the edge of mine. Sigh.
So I just packed the pieces back around it to fill the gaps. HA!
Cover with the extra plastic wrap and chill for 1 hour.
Unwrap and place a serving platter or plate on top.
Invert cake and remove the plastic wrap. This is where I discovered I didn’t pack the cake wedges together very well.
Despite the gaps between the cake wedges, I wanted to finish the cake anyway. Besides, the flavor should still be there, right? As you can see I had a REALLY hard time spreading the marshmallow mixture. I put on as much as would stick. The cake kept crumbling and sticking to the marshmallow mixture.
What a disappointment! This cake just wasn’t meant to be!
But I had to finish the cake, so I tossed the lovely pink coconut on it.
And there it is – Chocolate Sno Ball Cake.
Despite it’s sloppy appearance, it actually tasted just like those Hostess Sno Ball cakes! I kid you not!
Thank you for watching my semi-disaster of a cake! 😛