Snowball Cake

This stuff is so yummy! I took it to work and it went fast. Fairly light, chocolatey deliciousness. Easy to make with no cooking involved. Just make and enjoy. Be sure to plan ahead. It takes some time for the mousse to set up in the refrigerator.

Makes 12 to 18 servings

1 loaf angel food cake, sliced into 1/2 to 1 inch slices (You can also use part of a round angel food cake.)

1 package of semi-sweet baking chocolate, 8 ounces

3 Tablespoons water

3 Tablespoons powdered sugar

5 large eggs, separated (room temperature)

1/2 teaspoon vanilla

1 pint whipping cream

1/4 cup powdered sugar

Line the inside bottom and sides of a 4 quart bowl with waxed paper. Line the bottom and sides of the bowl with slices of angel food cake. Set aside.

Break up chocolate into a double boiler. Melt on low heat. When chocolate is mostly melted, add water and 3 Tablespoons powdered sugar. Stir until smooth. Remove from heat and add egg yolks one at a time, stirring well after each addition. Set aside.

In a separate bowl, beat egg whites until stiff. Add vanilla. Carefully fold the egg whites into the chocolate mixture, stirring until combined. Stir carefully to maintain the volume. Pour the chocolate mixture into the bowl into the center of the sliced cake. Cover the bowl with plastic wrap and refrigerate 12 to 24 hours.

An hour or so before serving, carefully invert the bowl onto a large platter. Remove the waxed paper.

Whip whipping cream until stiff. Add 1/4 cup powdered sugar. Use this to frost the cake. Refrigerate until ready to serve. (Leftovers will last up to 4 days in the refrigerator.)

White Chocolate Surprise Cupcakes with Cream Cheese Frosting

I you're looking for a cupcake that will surprise people and they'll rave about later, these are the ones.  You'll love them!

These cupcakes are my daughter's absolute favorites.  She requests them often.  You'll get plenty of compliments on these.  I made them for a bridal shower and they were a big hit.

This recipe makes 24 cupcakes. 

Ingredients:

White Chocolate Cupcakes

1 box white cake mix (2 layer size)

1/2 box Jell-O white chocolate pudding mix (4 serving size)

1/2 cup sour cream 

4 egg whites 

1 cup water

1/3 cup oil

2 packages white chocolate Lindt truffles (24 total truffles)

 

White Chocolate Cream Cheese Icing

1 container (8 oz) whipped cream cheese

1/2 cup unsalted butter, softened

1 teaspoon vanilla extract

4 cups powdered sugar

1/2 box Jell-O white chocolate pudding mix (4 serving size)

4 ounces white chocolate, melted and cooled

Directions:

White Chocolate Cupcakes

 

Preheat oven to 350 degrees F.

Mix together cake mix, 1/2 box white chocolate pudding mix, sour cream, egg whites, water, and oil until fully combined.  Beat 2 minutes.

Fill cupcake liners in cupcake pan 2/3 full, bake for 16-18 minutes at 350 degrees F. When done the top will just start to turn golden and should spring back when touched. A toothpick inserted in the center will come out clean.

When cupcakes are cool, core your cupcakes to create room for the truffle. I use a large round icing tip. Just insert and pull out to remove a small amount of cake. Don't insert the icing tip clear to the bottom of the cupcake.  You don't want the hole to go all the way through.  Leave some cake at the bottom. Then push your truffles down inside. 

These are also absolutely delicious without the truffles.

White Chocolate Cream Cheese Icing

Beat butter until fluffy. Then add whipped cream cheese. Beat until blended well.

Add 1 teaspoon vanilla extract.  Mix in 4 cups of powdered sugar one cup at a time, beating between each. Add pudding mix and mix well.

If necessary add milk 1 tablespoon at a time until frosting is a good piping  consistency.

Melt the white chocolate  in the microwave.  When cool add to frosting.  Beat until fluffy and light, about 3 to 5 minutes.

Pipe icing onto cupcakes.

I topped mine with white chocolate curls and some pearl sprinkles.