Email to Harper      

Recipe Categories: Harper's HOME PAGEAPPETIZERS BBQ BESTOFTHEBEST BEVERAGES BREAD-QUICK BREAD-YEAST BREAKFAST BUDGET CAKE CANDY CASSEROLES CHEESE CHEESECAKES COMFORTFOODS COOKIES CROCKPOT DESSERTS DINNERPIES EASY EGGS ETHNIC FISHandSEAFOOD FREEZINGPRESERVING FROZENBREADDOUGH FRUIT GIFTSFROMMYKITCHEN GROUNDTURKEY HOMEMADE HOUSEHOLD ICINGFROSTING InSearchOf JAMSandJELLIES JELL-OTHINGS LOWCAL LOWFAT MARINADES MEATS MICROWAVE MISC MIXES NONFOOD PASTA PASTRIES PIE PIECRUSTS PIZZA POTATOES POULTRY RELISHES RICE RICEGRAINS SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SPREADS STUFF TIPSnHINTS VEGETABLES VEGETARIAN

Hostess Snowballs




Source of Recipe


See Below


Recipe Introduction


After many years of searching, a kind reader sent this to me.


List of Ingredients




1 pkg Dark Chocolate Muffin Mix

Frosting and Topping:

2 C Marshmallow Fluff (or Marshmallow Cr�me)
1 C Confectioner's Sugar
� t Salt
1 t Vanilla
� C softened Butter (not melted)
� C Shortening
14 oz bag Sweetened Coconut



Recipe



Prepare the mix batter according to the instructions on the label.. Lightly grease the molds of a half-dome silicone pan. Fill each mold 2/3 full with batter. Bake the cakes in a preheated 375� F oven for 18 to 20 minutes until a cake tester comes out clean. Cool for 5 minutes, then turn out of the pan onto a rack. Repeat (twice) with the remaining batter to bake a total of 16 cakes. Cool cakes completely before frosting.