Snowball Cake

Snowball Cake
A winter wonderland for the senses!

l package yellow cake mix
3 large eggs
⅓ cup vegetable oil
1¼ cups water
1 teaspoon almond extract
½ cup coarsely chopped crystallized ginger
¾ cup coarsely chopped almonds, toasted
1 (12-ounce) can prepared white creamy frosting
Shredded, sweetened coconut

Filling:
1 (8-ounce) package cream cheese, softened
½ cup sour cream
3 tablespoons confectioners’ sugar
½ teaspoon vanilla extract

1. Preheat oven to 350°F.
2. Grease and flour a medium-sized Bundt pan.
3. In a large bowl, combine cake mix, eggs, oil, water, and almond extract.
4. Mix for 2–3 minutes until mixture attains a uniform consistency; fold in ginger and almonds.
5. Pour batter into prepared pan.
6. Bake cake until a toothpick inserted into center comes out clean, approximately 50 minutes.
Cool in pan 25 minutes. Remove and cool on rack for an additional 2 hours.
7. Put in freezer until hard enough to cut. Using either a cake divider or a very long serrated
knife, slice cake horizontally into 2 layers. Remove and set aside the top. Hollow out bottom
half, leaving ½”–¾” on the sides and bottom.
8. Beat cream cheese, sour cream, confectioners’ sugar, and vanilla extract in large bowl until
smooth.
9. Spoon filling into hollow of cake. Replace top.
10. Spread prepared white frosting over top and sides of cake.