Imperial Snowman Cake
|Shortening||3⁄4 Cup (12 tbs)|
|Granulated sugar||1 Cup (16 tbs)|
|Light brown sugar||1⁄2 Cup (8 tbs), packed|
|Vanilla extract||1 Teaspoon|
|Coconut extract||1⁄2 Teaspoon|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
|Flaked coconut||7 Ounce (1 Package)|
Preheat oven to 350°F Cream shortening, sugars and extracts.
Add eggs; beat well.
Combine dry ingredients; add to creamed mixture alternately with milk, ending with milk.
Grease 1 (1/2-quart) ovenproof mixing bowl, 2 (3-cup) ovenproof mixing bowls and 1 (6-ounce) ovenproof custard cup.
Measure 2 cups batter into large bowl and 1 cup batter into each medium bowl; fill custard cup half full with remaining batter.
Bake 50 to 55 minutes for bowls, 20 to 25 minutes for custard cup.
Cool cakes in bowls 10 minutes; turn out onto wire racks to cool completely.
Place largest cake on serving plate, rounded side up.
Spread evenly with Imperial® Frosting.
Spread small amount of frosting on flat sides of medium cakes and gently press together to form a ball.
Center ball on top of frosted largest cake.
Frost side of ball evenly.
Place smallest cake on top of ball to form head.
Frost smallest cake evenly.
Gently pat coconut over entire snowman.
Decorate with gumdrops, licorice ropes and candy canes as desired.
Make top hat from black construction paper