Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------CHOCOLATE CAKE------------------------------
4 Squares Semisweet chocolate 1 1/2 ts Vanilla
1/2 c Margarine or butter -- (1 1 2/3 c Flour -- divided
-stick) 3/4 ts Baking soda
1 c Sugar 1/8 ts Salt
2 Eggs 1 c Water

--------------------COCOUNT TOPPING------------------------------
1 8 oz tub Cool whip -- thawed -oz)
5 1/3 c Angel flake coconut -- (14

Heat oven to 350~. Microwave 4 squares chocolate and 1/2 cup
margarine in large microwavable bowl on HIGH 2 minutes or until
margarine is melted. Stir until chocolate is completely melted. Stir
sugar into chocolate until well blended. Beat in eggs, one at a time,
with electric mixer on low speed until completely mixed. Add vanilla.
Stir in 1/3 cup of the flour, baking soda and salt. Beat in remaining
flour alternately with water until well blended and smooth. Spoon
into 18 greased or paper-lined muffin cups. Bake 20 minutes. Cool
completely on wire racks. Remove paper liners if used.

COCONUT TOPPING: Spread cool whip on bottom and sides of cupcakes.
Press coconut into cool whip. Place cupcakes, top sides down, on
serving plate. Refirgerate until ready to serve. Makes 18 snowballs.

Per snowball: Calories 436; fat 25.1 g; cholesterol 37 mg;
carbohydrate 55.4 g; fiber 3.2 g; protein 4.3 g; sodium 188 mg;
potassium 229 mg; calcium 22 mg.

Typed for you by Marjorie Scofield 9/28/95

Recipe By : Holiday Desserts (Bakers, Diamond, Jell-O)

From: Marjorie Scofield Date: 09-28-95 (22:16) (160)
Fido: Recipes

Browse by categories