Snoball Cake

• Refrigerated

  • 2 Eggs

• Condiments

  • 3/4 cup Butter or margarine
  • 1 Container marshmallow fluff, 7 ounces

• Baking & Spices

  • 1/4 tsp Baking powder
  • 1 1/4 tsp Baking soda
  • 2/3 cup Cocoa
  • 2 1/4 cups Flour
  • 2 drops Food coloring, red
  • 1/3 cup Powdered sugar
  • 1 1/4 tsp Salt
  • 1/2 cup Shortening
  • 1 2/3 cups Sugar
  • 1 1/2 tsp Vanilla
  • 1 container Vanilla frosting

• Nuts & Seeds

  • 2 cups Coconut, sweetened

• Liquids

  • 1 1/4 cups Water
  • 1 tsp Water, HOT

Found on mindyscookingobsession.com

Description

Ingredients

• 2 1/4 cups flour
• 1 2/3 cups sugar
• 2/3 cup cocoa
• 3/4 cup butter or margarine, softened
• 1 1/4 cups water
• 1 1/4 teaspoons baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla
• 2 eggs
• 1 teaspoon hot water
• 1/4 teaspoon salt
• 1 container marshmallow fluff, 7 ounces
• 1/3 cup powdered sugar
• 1/2 cup shortening
• 1/2 teaspoon vanilla
• 1 container vanilla frosting
• 2 cups sweetened coconut
• 2-4 drops of red food coloring, or the color of choice (could also be used without coloring)

Directions

• Preheat oven to 350°. Grease and lightly flour two 8" or 9" round cake pans. I line them with waxed paper and grease and lightly flour.
• Beat all cake ingredients in a large mixing bowl with an electric mixer until well combined. Divide batter between cake pans.
• Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. (The 8" cakes will take longer to cook than the 9" cakes). Let cool for 10 minutes. Separate the sides of the cake from the pan by running a knife around it. Turn out onto wire racks and cool completely.
• While the cake is cooling dissolve salt in warm water in a small bowl ; set aside. In a large bowl beat marshmallow fluff, powdered sugar, shortening, and vanilla with an electric mixer until combined; beat in salt water. Refrigerate until ready to use.
• In a large bowl, mix coconut and food coloring, starting with 2 drops of food coloring and add more, one drop at a time, until it is the desired color.
• Spread cream filling on top of one cake and then top with the other cake. Frost with vanilla frosting and cover with coconut.