NEW SNOWBALL CAKE

Steps:

• 1. Preheat oven to 350 degrees F. Grease and flour a 10" Bundt or tube pan.
• 2. Combine cake mix, eggs, oil, water and almond extract, and blend 2 minutes. Fold in ginger and toasted almonds. (to toast almonds, put in flat cookie sheet and put in a 350 degree oven for just a few minutes, don't leave the oven watch closely til a little browned.)
• 3. Pour into greased pan. Bake 50 Minutes (mine only took 40 minutes) so check with toothpick at 40 min) Cool in pan on rack for 25 minutes. Remove from pan and cool 2 hours.
• 4. Using a long serrated knife, slice cake horizontally into two layers. making the top layer 1/3 the height of cake, the bottom layer 2/3 the height. Remove top and set aside. Hollow out center of bottom layer leaving 3/4 inch border of cake on bottom and sides. Spoon Filling into tunnel. Replace the top layer.
• 5. Filling: In large bowl beat cream cheese until light and fluffy. Beat in sour cream, confectioners sugar and vanilla until smooth. Spoon filling into cake tunnel.
• 6. White Frosting (my own) Into 5 scant Tablespoons of flour, gradually blend 1 cup of milk. Cook to a thick paste. ( I put in microwave for 1 min. at a time, stir and continue til thickened to a thick paste) if using stove top stir constantly til thick. Cool to lukewarm, meanwhile cream 1 cup crisco with 1 cup sugar, 1/2 tsp. salt add to cooled paste and add 1 tsp. vanilla extract and beat til fluffy. I would think chocolate frosting would be wonderful with it as well ! *For this recipe, sprinkle the 1 cup of flaked coconut over the frosting. Note: If using the Duncan Hines frosting, Combine the frosting and lemon juice until well mixed. Spread on cake and sprinkle coconut over icing immediately .