Snowball Cake
Instructions:
A winter wonderland for the senses!
l package yellow cake mix
3 large eggs
⅓ cup vegetable oil
1¼ cups water
1 teaspoon almond extract
½ cup coarsely chopped crystallized ginger
¾ cup coarsely chopped almonds, toasted
1 (12-ounce) can prepared white creamy frosting
Shredded, sweetened coconut
- Filling:
- 1 (8-ounce) package cream cheese, softened
- ½ cup sour cream
- 3 tablespoons confectioners’ sugar
- ½ teaspoon vanilla extract
- Preheat oven to 350 F.
- Grease and flour a medium-sized Bundt pan.
- In a large bowl, combine cake mix, eggs, oil, water, and almond extract.
- Mix for 2–3 minutes until mixture attains a uniform consistency; fold in ginger and almonds.
- Pour batter into prepared pan.
- Bake cake until a toothpick inserted into center comes out clean, approximately 50 minutes. Cool in pan 25 minutes. Remove and cool on rack for an additional 2 hours.
- Put in freezer until hard enough to cut. Using either a cake divider or a very long serrated knife, slice cake horizontally into 2 layers. Remove and set aside the top. Hollow out bottom half, leaving ½”–¾” on the sides and bottom.
- Beat cream cheese, sour cream, confectioners’ sugar, and vanilla extract in large bowl until smooth.
- Spoon filling into hollow of cake. Replace top.
- Spread prepared white frosting over top and sides of cake.