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  • Ashley

Snowflake Cake

Updated: Dec 7, 2020


We are up to 5 people at my daughter's school with the Rona virus; the school only has three grades. I got a call tonight about the 5th person; the school district said the person hadn't been in school since Friday. So, I made my daughter text her friend to see if she had the virus because she hasn't been to school since Friday. The friend said she has strep. And last week, we got a letter home that someone had lice. I feel like it's time to take a break from school. Luckily, next week Paiz has the whole next week off.


I love Christmas, and we set up our Christmas tree last weekend. Yes, I am one of those people. I feel like you can celebrate both Thanksgiving and Christmas at the same time. They are my favorite holidays, so the longer we get to celebrate, the better.


I finished my Christmas shopping last week; I hate how crowded stores get after Thanksgiving. We tried to get Axzl a power wheel, but the company we tried to buy from only had one type left; it was $700. The power wheel had leather seats, not sure why a kid needs leather seats. We decided to buy other gifts that are not as expensive.


Taraleigh, when do you decorate for Christmas? Did you finish Christmas shopping? Hopefully, your kids stay in school until Thanksgiving break.


The recipe today is from my mom. I usually make this cake for Easter and New Year's, but it's fun to make any time. I don't use the coconut because my kids don't like it.


Snowflake Cake










Ingredients

1 package white cake mix

3 egg whites

1 (11 oz) can mandarin orange slices, undrained

1/2 cup canola oil

1 (9oz) carton cool whip, thawed

1 (16 1/2 oz) can crushed pineapple

3 1/2 oz package vanilla pudding

1 cup flaked coconut, optional

Directions

Preheat oven to 350 degrees.

Combine cake mix, egg whites, mandarin oranges, and canola oil in a medium bowl and mix with a mixer for 2 minutes on medium speed. Pour into a greased cake pan. 

Bake for 25-30 minutes. Cool completely before frosting.

Once cooled, combine cool whip, pineapple, and vanilla pudding. Mix with mixer for about 1 minute. Then spread over cake. Store remaining cake in the fridge. 

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