Pink Snowball Cake

Ingredients

For the dough:

Cocoa powder 6 tbsp

Water 6 tbsp

Flour 1.5 cups

Baking soda 1/2 tsp

Baking powder 1/2 tsp

Salt 1/2 tsp

Butter 165 g

Sugar 220 g

Eggs 2 pcs

Vanilla 2 tsp

Sour cream 110 g

For the filling and glaze:

Marshmallows 450 g

Butter 450 g

Icing sugar 1 cup

Shredded coconut 200 g

Pink food coloring

Preheat the oven to 140°C. Grease a heat-resistant bowl, which will be used as a cake pan, and dust it lightly with flour. Whisk the cocoa powder with the boiling water.

In another bowl, combine the flour, baking soda, baking powder, and salt. Melt the butter and sugar in a saucepan over medium heat, stirring constantly. Remove from heat and transfer to a stand mixer bowl. Beat until the mixture is cool enough to prevent the eggs from setting when you beat them in.

Whisk the eggs, vanilla, and cocoa powder into the butter. Beat until smooth. Reduce the speed and gradually add the flour mixture in two stages, alternating with the sour cream.

Pour the batter into the prepared pan and bake for 60-70 minutes. Check for doneness with a toothpick. Cool completely. Make a hole the size of a glass in the center of the baked pie. Remove the center and pour in the filling.

Microwave the marshmallows until melted. Beat the butter until fluffy. Add the melted marshmallow mixture. When it's well-blended, measure out 1 cup of the filling and place it into the hole in the pie.

Cover the hole with a thin layer of the pie filling. Add the powdered sugar to the remaining mixture, mix well, and then add the food coloring. Mix thoroughly. Cover the pie with a thick layer of pink frosting. Mix the coconut flakes with the food coloring and sprinkle it over the frosting.

Enjoy!