The real life size version of your favorite Hostess Sno-Ball cakes. This tastes just like the original but is so much more fun!
I shouldn’t love these so much, but Hostess cupcakes are/were/still-somewhat-are regarded as an integral part of my childhood. It’s sick, it’s terrible. I know. I’m over it. I just love them. Or is that loved? Semantics.
There was a systematic method to the madness of eating a SnoBall.
Step 1 :: Peeling off the coconutty marshmallow top.
Step 2 :: Eat the creme filled chocolate cake first.
Step 3 :: Devour the the coconut crusted mallow top last.
I was clearly a disturbed child.
The depths of my snacking depravity can be pin pointed in the chocolate and faux-conut flavors of this darn snack cake – it was always my dad’s and my favorite. He was just lucky enough to be visiting yesterday when I made this, so I made sure to send him home with a slice. I’m hoping it reminds him of those fun good ol’ days just like it did for me.
Instead of the rando colors, in ominous shades of green, blue or pink I wanted classic white. It’s winter, it’s almost Christmas and there are some things – even Sno-balls – that are sacrosaint and should look like, ya know, a snow ball. Even if its a snow ball with a chocolatey creme filled center.
For the cake, I morphed my all time favorite chocolate cupcake recipe from Manic Mother. I used this cupcake recipe in my Triple Irish Cupcakes a couple of years ago and this time I figured it had to be included in this bohemoth beauty. Kind of like Hostess cupcakes, every one secretly loves a boxed mix cake. This chocolate cake tastes identical, no foolin’, to a boxed cake – without the chemical after taste and heebie jeebies.
For the inside of the cake I went right to my trusted Cook’s Country magazine where they featured their recreation of this cake. I borrowed their filling and frosting recipe and put Manic Mother’s chocolate cupcake recipe to the test in real cake form. It was a cinch.
I’m in full on cake love here folks. Knock, knock – your childhood food sin is calling!!
1 1/2 cup white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup simmering water
Marshmallow Filling / Topping ::
½ cup Cold Water
1 package unflavored Gelatin (2 tsp)
10 Tbsp Butter, room temperature
2 tsp Vanilla
Pinch of Salt
4 cups Marshmallow Creme
2 cups Shredded Coconut, roughly chopped or pulsed lightly in a food processor
For Chocolate Cake ::
Preheat oven to 350. Line two 9-inch cake pans with non-stick spray and line the bottoms with parchment paper.
In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Whisk in eggs, milk, vegetable oil, vanilla and simmering water. The batter will be very thin, don't worry.
Divide batter into two cake pans, place on middle rack of oven and bake for 15 minutes. Rotate the pans half way through, and bake an additional 10-15 minutes, or until a toothpick inserted into the middle comes out clean.
Remove from oven and let rest in pans on a wire rack for 10 minutes. Turn out onto wire rack to finish cooling.
For Marshmallow Filling:
Sprinkle gelatin over the cold water and allow to sit for five minutes so the gelatin activates and "blooms". Microwave for 30 seconds until the gelatin dissolves. In a large bowl, mix together gelatin, butter, vanilla and salt. Let rest until just warm. Whisk in marshmallow until the mixture is smooth. Place in the fridge to set for about 30 minutes.
To assemble ::
Cut one of the two rounds of cake into 8 even wedges. Line a medium round mixing bowl with plastic wrap, allowing the edges to meet in the middle. Press the edges all together so the cake is secure in the bowl. Fill with 1 to 1 ¼ cups of marshmallow mixture. Place the other round of cake on top and press down to secure the cakes together. Cover and place in fridge for one hour to set.
Invert the set cake onto a cake plate or dish and remove the bowl and plastic wrap. Cover cake with the remaining marshmallow frosting. Sprinkle with coconut, and gently press into the marshmallow to ensure it sticks.
Slice immediately and serve or lightly cover and chill until ready.
Cake adapted from Manic Mother's Chocolate Cupcake Recipe and Filling from Cook's Country Chocolate Snowball Cake