Snowball Cake Recipe

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Snowball Cake

Teresa Carter


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1 1/2 pkg
gelatin, unflavored
4 Tbsp
water, cold
1 c
water, boiling
1 c
orange juice
3 Tbsp
lemon juice
1 c
1 large
angel food cake
3 c
whipping cream
4 oz
coconut, shredded


1Soften gelatin in cold water; add boiling water, stir to dissolve completely.
2Add orange juice, lemon juice and sugar; stir until sugar is dissolved, then refrigerate until thick as eggwhite.
3Whip one pint (2 cups) whipping cream, using chilled bowl and beaters; fold into thickened gelatin mixture.
4Coat sides of 3 quart bowl or 10" tube pan with vegetable shortening and line with waxed paper.
5Break angel food cake into 1 inch pieces; alternate layers with gelatin/whipping cream mixture.
6Chill overnight or 6 to 8 hours.
7Invert onto cake plate and frost with 1/2 pint (1 cup) cream whipped.
8Cover generously with coconut and refrigerate until serving time.
9Refrigerate any leftovers promptly.

About this Recipe

Course/Dish: Cakes, Chocolate
Other Tag: Quick & Easy