Snowball Cake II Recipe

Ingredients <br>- 1 cup butter <br>- 2 cups white sugar <br>- 3 ½ cups all-purpose flour <br>- 2 teaspoons baking powder <br>- ⅛ teaspoon salt <br>- 1 cup milk <br>- ½ teaspoon vanilla extract <br>- ½ teaspoon lemon extract <br>- 5 egg whites <br>- 1 ½ cups white sugar <br>- 2 egg whites <br>- 1 tablespoon light corn syrup <br>- ¼ teaspoon cream of tartar <br>- ¼ cup water <br>- 1 teaspoon vanilla extract <br>- 4 cups flaked coconut <br><p></p>Directions <br>step 1: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Sift together the flour, baking powder and salt. Set aside. <br>step 2: In a large bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the 1/2 teaspoon vanilla and lemon extracts. <br>step 3: In a large glass or metal mixing bowl, beat 5 egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. <br>step 4: Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. <br>step 5: To make the Fluffy White Frosting: Combine 1 1/2 cups sugar, 2 egg whites, corn syrup, and cream of tartar in the top of a double boiler. Add cold water and beat on low speed of electric mixer just until blended. Place over boiling water and beat constantly on high speed about 3 minutes or until soft peaks form. Remove from heat and place over cold water. Add vanilla and beat an additional 3 minutes or until frosting is thick enough to spread. <br>step 6: To make the snowballs: Cut cake into 2-inch squares. Trim corners of each square, leaving rounded edges. Spread top and sides with frosting. Sprinkle coconut generously over frosting. <br>

Ingredients
- 1 cup butter
- 2 cups white sugar
- 3 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- 1 cup milk
- ½ teaspoon vanilla extract
- ½ teaspoon lemon extract
- 5 egg whites
- 1 ½ cups white sugar
- 2 egg whites
- 1 tablespoon light corn syrup
- ¼ teaspoon cream of tartar
- ¼ cup water
- 1 teaspoon vanilla extract
- 4 cups flaked coconut

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Sift together the flour, baking powder and salt. Set aside.
step 2: In a large bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the 1/2 teaspoon vanilla and lemon extracts.
step 3: In a large glass or metal mixing bowl, beat 5 egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
step 4: Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
step 5: To make the Fluffy White Frosting: Combine 1 1/2 cups sugar, 2 egg whites, corn syrup, and cream of tartar in the top of a double boiler. Add cold water and beat on low speed of electric mixer just until blended. Place over boiling water and beat constantly on high speed about 3 minutes or until soft peaks form. Remove from heat and place over cold water. Add vanilla and beat an additional 3 minutes or until frosting is thick enough to spread.
step 6: To make the snowballs: Cut cake into 2-inch squares. Trim corners of each square, leaving rounded edges. Spread top and sides with frosting. Sprinkle coconut generously over frosting.

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