Snowball Cake

This is one of the best tasting cakes I've ever had. I needed a dessert in a hurry for a family thing today. I pulled out the Southern Heritage Southern Living Cakes book I love, from 1983. I have a lot of this series now, but a few of the titles in the 19 book set are still eluding me.

Snowball Cake

1 cup margarine, softened

2 cups sugar

3 1/2 cups all-purpose flour

2 teaspoons baking powder

1/8 teaspoon salt

1 cup milk

1/2 teaspoon vanilla extract (spilled some, more like 3/4 went into it)

1/2 teaspoon lemon extract (I don't know what this is, I used lemon juice)

5 egg whites

flaked coconut

Cream butter; gradually add sugar, beating well. Combine flour, baking powder, and salt; add to the creamed mixture alternately with milk, beginning and ending with the flour mixture. Mix well after each addition. Stir in the flavorings. Beat egg whites (at room temperature) until stiff peaks form; fold into batter. Pour batter into a greased and floured 9x13 baking pan. (Now, I used two 8-inch hearts. This cake is dense and big, but it still worked.) Bake at 350 degrees for 45 minutes. (2 8-inch pans for 37 minutes.) Cool in pan 10 minutes; remove from pan, and let cool completely.

Cut cake into 2-inch squares, trim corners of each square, leaving rounded edges. Spread top and sides of each round with Fluffy White Frosting. Sprinkle coconut over frosting. (Obviously I ignored this paragraph. I took a can of Pillsbury Vanilla frosting, dyed it pink with a few drops of red food coloring, sprinkled the top with coconut and red sprinkles. Actually, my 3 year old decorated it - liberally!).

Who would spend the time to trim the corners into round snowballs? And who would waste good cake like that - unless you eat the scraps. If you want a snowball, go get those fabulous processed ones from Hostess. I especially like the green ones they come out with for St. Pat's. Day.