Coconut snowballs~
18 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Squares Semisweet chocolate | |
| ½ | cup | Margarine or butter -- (1 stick) |
| 1 | cup | Sugar |
| 2 | Eggs | |
| 1 | 8 oz tub Cool whip -- thawed | |
| 5⅓ | cup | Angel flake coconut -- (14 |
| 1½ | teaspoon | Vanilla |
| 1⅔ | cup | Flour -- divided |
| ¾ | teaspoon | Baking soda |
| ⅛ | teaspoon | Salt |
| 1 | cup | Water oz) |
Directions
CHOCOLATE CAKE
COCOUNT TOPPING
Heat oven to 350~. Microwave 4 squares chocolate and ½ 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 ⅓ 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 25⅒ g; cholesterol 37 mg; carbohydrate 55⅖ g; fiber 3⅕ 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