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Imperial Snowman Cake Recipe
|Shortening||3⁄4 Cup (12 tbs)|
|Granulated sugar||1 Cup (16 tbs)|
|Light brown sugar||1⁄2 Cup (8 tbs), packed|
|Vanilla extract||1 Teaspoon|
|Coconut extract||1⁄2 Teaspoon|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
|Flaked coconut||7 Ounce (1 Package)|
Serving size: Complete recipe
Calories 4838 Calories from Fat 2632
% Daily Value*
Total Fat 304 g468.2%
Saturated Fat 160.3 g801.6%
Trans Fat 20.2 g
Cholesterol 651.4 mg
Sodium 1923.6 mg80.2%
Total Carbohydrates 503 g167.5%
Dietary Fiber 37.4 g149.7%
Sugars 325.7 g
Protein 57 g114.8%
Vitamin A 18.1% Vitamin C 5%
Calcium 90.8% Iron 105.9%
*Based on a 2000 Calorie diet
Add eggs; beat well.
Combine dry ingredients; add to creamed mixture alternately with milk, ending with milk.
Grease 1 (1/2-quart) ovenproof mixing bowl, 2 (3-cup) ovenproof mixing bowls and 1 (6-ounce) ovenproof custard cup.
Measure 2 cups batter into large bowl and 1 cup batter into each medium bowl; fill custard cup half full with remaining batter.
Bake 50 to 55 minutes for bowls, 20 to 25 minutes for custard cup.
Cool cakes in bowls 10 minutes; turn out onto wire racks to cool completely.
Place largest cake on serving plate, rounded side up.
Spread evenly with Imperial® Frosting.
Spread small amount of frosting on flat sides of medium cakes and gently press together to form a ball.
Center ball on top of frosted largest cake.
Frost side of ball evenly.
Place smallest cake on top of ball to form head.
Frost smallest cake evenly.
Gently pat coconut over entire snowman.
Decorate with gumdrops, licorice ropes and candy canes as desired.
Make top hat from black construction paper