Snowball Cake

• FOR THE CAKE:
• 1 stick Unsalted Butter, Softened
• 1/2 cups Vegetable Shortening
• 2 cups Sugar
• 5 whole Egg Yolks
• 2 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 1 cup Buttermilk
• 1 teaspoon Vanilla
• 1 bag (14 Oz. Bag) Flaked Coconut, Divided
• 1/2 cubes Chopped Walnuts
• 5 whole Egg Whites, Stiffly Beaten
• _____
• FOR THE ICING:
• 1 stick Unsalted Butter, Softened
• 1 block (8 Oz. Block) Cream Cheese, Softened
• 5 cups Confectioners Sugar
• 1 teaspoon Vanilla

1. For the cake:
2. In a large bowl, cream butter and shortening with an electric mixer. Add sugar and continue beating until mixture is smooth. Add egg yolks and beat well.
3. Combine flour and baking soda. Add to the butter mixture, alternately with buttermilk, and scrape down the sides of the bowl as necessary.
4. Stir in vanilla, 1/2 cup coconut and walnuts. Fold in beaten egg whites.
5. Pour batter into a greased large Pyrex glass bowl. Bake at 350u0b0F for 55-60 minutes or until cake tests done. (This cake can also be baked in three 8-inch round cake pans for 25 minutes.) Allow cake to cool in the bowl for about 20 minutes, then flip out onto a cake plate to continue cooling.
6. For the icing:
7. In a bowl, mix butter and cream cheese with an electric mixer until creamy. Gradually add in confectioner's sugar, beating well after each addition. Mix in vanilla.
8. Frost cake with icing and garnish with remaining coconut flakes to create the "Snowball" look.
9. Add a decorative flag on top labeled as "Snowball Cake" to finish off the cake.

cake, butter, vegetable shortening, sugar, egg yolks, allpurpose, baking soda, buttermilk, vanilla, coconut, walnuts, egg whites, butter, cream cheese, confectioners sugar, vanilla

Taken from tastykitchen.com/recipes/desserts/snowball-cake/ (may not work)