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Snowball Cake

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Recipe

Have fun this winter with this scrumptious cake made with orange juice, coconut and heavy whipping cream.

 

Yield

12 servings

Prep

20 min

Cook

10 min

Ready

30 min
Trans-fat Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 ½ pk gelatin, unflavored
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4 tablespoons water
cold
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1 cup water
boiling
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1 cup orange juice
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3 tablespoons lemon juice
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1 cup sugar
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1 large angel food cake
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3 cups heavy whipping cream
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4 ounces coconut
shredded
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Ingredients

Amount Measure Ingredient Features
1.5 pk gelatin, unflavored
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6E+1 ml water
cold
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237 ml water
boiling
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237 ml orange juice
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45 ml lemon juice
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237 ml sugar
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1 large angel food cake
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7.1E+2 ml heavy whipping cream
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115.6 ml/g coconut
shredded
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Directions

Soften gelatin in cold water. Add boiling water, stir to dissolve completely. Add orange juice, lemon juice and sugar. Stir until sugar is dissolved. Refrigerate until thick as eggwhite.

Whip one pint (2 cups) whipping cream, using chilled bowl and beaters. Fold into thickened gelatin mixture. Coat sides of 3 qt. bowl or 10" tube pan with vegetable shortening and line with waxed paper.

Break angel food cake into 1 inch pieces. Alternate layers with gelatin/whipping cream mixture. Chill overnight or 6 to 8 hours.

Invert onto cake plate and frost with ½ pint (1 cup) cream whipped. Cover generously with coconut. Refrigerate until serving time. Refrigerate any leftovers promptly. Serves 12-16.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 134g (4.7 oz)
Amount per Serving
Calories 34174% from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 19g 95%
Trans Fat 0g
Cholesterol 82mg 27%
Sodium 27mg 1%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 6%
Sugars g
Protein 4g
Vitamin A 18% Vitamin C 15%
Calcium 4% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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