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Happy the Snowman
Happy the Snowman
Yield: Makes 14 to 16 servings
Ingredients:
4cups cake batter,* any flavor
1-1/2cups Chocolate-Covered Coconut (recipe follows)
4(1-1/4-inch) round cookies
1cup prepared chocolate frosting
1container (16 ounces) vanilla frosting
2cups flaked coconut
Red chewy fruit snack
Assorted colored candies
1(19X13-inch) cake board, covered
Preparation:
1.Preheat oven to 350°F. Grease and flour 1-1/2-quart ovenproof bowl, 1-quart ovenproof bowl and 6-ounce custard cup. Spread 2-1/3 cups cake batter in larger prepared bowl; spread 1-1/3 cups cake batter in smaller prepared bowl. Spread remaining 1/3 cup cake batter in prepared custard cup.2.Bake cake in 1-1/2-quart bowl 50 to 60 minutes or until toothpick inserted in center comes out clean. Bake cake in 1-quart bowl 40 to 50 minutes or until toothpick inserted in center comes out clean. Bake cake in custard cup 20 to 30 minutes or until toothpick inserted in center comes out clean. Let cakes cool in bowls or custard cup 10 minutes. Loosen edges; invert onto wire rack and cool completely. Meanwhile, prepare Chocolate-Covered Coconut.3.Position cakes and cookies on prepared cake board as shown in photo, connecting with some frosting. Frost hat with chocolate frosting; sprinkle hat evenly with Chocolate-Covered Coconut. Frost body with vanilla frosting; sprinkle evenly with flaked coconut.4.Cut chewy fruit snack into 1/2-inch strips; place around snowman' s neck for scarf. Decorate cake with assorted candies as shown in photo.
Chocolate-Covered Coconut:
Line cookie sheet with waxed paper; set aside. Place 3/4 cup chocolate chips in large microwavable bowl. Microwave on HIGH 1 to 1-1/2 minutes. Stir after 1 minute and at 30-second intervals after first minute until completely melted. Add 1-1/2 cups flaked coconut, stirring to coat evenly. Spread coconut in single layer on prepared cookie sheet, separating clumps. Refrigerate until chocolate is set.Yield: Makes 1-1/2 cups
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