by David Leite
Makes 6 large Sno Balls

It took some tinkering before these perfect snowballs domes of fuzzy Day-Glo pinkness became the Marilyn Monroe of the snack rack. Hostess Sno Balls originally were chocolate cupcakes covered with ho-hum white marshmallow and shredded coconut, hence the name. Not long after, Hostess decided to jazz up Sno Balls by using tinted pink coconut. And it wasn’t until 1950 that the icing on the cake, so to speak — the cream filling — was added.

Although Sno Balls still turn heads after all these years, I’ve given them a face-lift using a rich cake made from Dutch-processed cocoa along with a slathering of ethereal Italian meringue.

convert Ingredients
For the cake
1 stick unsalted butter, room temperature, plus more for coating molds
3/4 cup all-purpose flour, plus more for dusting molds
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1/2 cup Dutch-processed cocoa
1/2 teaspoon baking soda
1/8 teaspoon salt
1 large egg
1 large egg yolk
1/4 cup sour cream
1/2 teaspoon chocolate extract, optional
1 teaspoon powdered instant coffee dissolved in 2/3 cup boiling water

For the meringue filling and frosting
1 cup sugar
1/3 cup water
4 large egg whites, room temperature
1/8 teaspoon salt
1/2 teaspoon vanilla extract
2 cups sweetened shredded coconut, preferably Baker’s Angel Flake Coconut
6 drops red food coloring

Special equipment
Domed cupcake pan with six 1/2-cup molds, 3 1/2 inches in diameter by 1 1/2 inches deep.

Method
1. Heat oven to 350°F (175°C). Butter and flour the molds. Set aside. Using a stand mixer, beat the butter and sugars until fluffy, about 5 minutes.

2. Meanwhile, sift the flour, cocoa, baking soda and salt into a medium bowl and set aside. Add the egg and then the yolk to the butter and sugar mixture, scraping the bowl after each addition. Add the sour cream and extract, and mix until combined. Alternate adding the dry ingredients with the instant coffee mixture, beginning and ending with the flour. Fill the molds almost to the top. Bake until a toothpick inserted comes out clean, about 20 to 25 minutes. Set the pan on a wire rack and let cool 5 minutes. Run the tip of a knife around the rim of each cake and lift out. Place domes on a rack to cool completely.

3. In a small, heavy saucepan combine the sugar and water. Place over medium heat and boil, covered, for 3 minutes. Uncover and continue to cook until the syrup reaches the soft-ball stage (235°F to 240°F/112°C to 115°C) for another 3 minutes.

4. Meanwhile, using a stand mixer, beat the egg whites on high speed. When frothy, add the salt. Beat until the whites are glossy and hold soft peaks. When the syrup is ready, pour it in a very thin stream down the side of the bowl into the egg whites. Continue to beat on high until the mixture cools, about 8 to 10 minutes. When cool, beat in the vanilla; reserve about 3/4 cup. Add three drops of the red food coloring to the remaining meringue.

5. Place the coconut in a food processor fitted with a metal blade, add three drops of food coloring and pulse 15 times. Pour into a large bowl.

6. With a serrated knife, carefully slice off the top third of each snowball. Pinch about a tablespoon and a half of cake from the bottom section and discard. Fill the hole with a dollop of the white meringue and replace the top. Thickly frost the top of the snowballs with the pink meringue. Then generously sprinkle each one with coconut until completely covered. Tamp down gently to maintain the domed shape. Serve on individual plates.

Recipe © 2004 David Leite. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

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