Giant Snowball Cake
By Lauren Miyashiro
Approved by the Delish Test Kitchen

Yields:
12
Prep Time:
25 mins
Total Time:
1 hr 35 mins
We like our snack cakes SUPERSIZED!
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Ingredients
For the Cake
- Nonstick cooking spray, for pan
- 1 box Devil's food cake mix, plus ingredients called for on box
- 8 oz. cream cheese, softened
- 1/3 cup marshmallow crème
- 1 large egg
- 2 Tbsp. sugar
- 1 Tbsp. flour
- 1 tsp. pure vanilla extract
- 2 cups sweetened shredded coconut
- pink food coloring
For the frosting
- 1/2 cup butter, softened
- 7 1/2 oz. jar marshmallow crème
- 3 cups powdered sugar
Directions
- Step 1Preheat oven to 350° and grease a 2-quart oven-proof Pyrex bowl with nonstick cooking spray. Prepare cake mix according to package instructions and pour into prepared bowl.
- Step 2In a medium bowl using a hand mixer, beat together cream cheese, marshmallow crème, egg, sugar, flour and vanilla until smooth. Spoon mixture into the center of the batter in the bowl.
- Step 3Bake until toothpick inserted in center of the cake comes out clean, about 1 hour. Let cool in bowl for 10 minutes, then loosen cake from bowl with knife. Invert onto wire rack to let cake cool completely.
- Step 4While the cake is cooling, dye the shredded coconut pink: In a large bowl filled with the coconut, add a few drops of pink food coloring. Toss with your hands or a fork until all of the coconut is pink, adding more food coloring if necessary.
- Step 5Make frosting: In a large bowl using a hand mixer, beat together butter and crème until the mixture is evenly incorporated and fluffy. Add powdered sugar and beat until the mixture is smooth.
- Step 6When the cake is cool, cover completely with frosting using an offset spatula and press pink coconut into the frosting.
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