snowballs

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yield   6-8 servings

time    

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45 minutes

SPAGHETTI & 

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INGREDIENTS    

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• 2 sticks 
  unsalted butter

• 3/4 cup flour

• 1/2 cup sugar

• 1/2 cup cocoa

• 1/2 tsp baking soda

• 1/8 tsp salt

• 1 large egg

• 1 large egg yolk

• 1/4 cup sour cream

• 1 teaspoon powdered instant coffee dissolved in 2/3 cup boiling water

• 2 cups of shredded coconut flakes

• 1/2 tbs vanilla

• 28 oz can of whole tomatoes

• one medium onion

• 1 box spaghetti

• splash of olive oil

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• COMBINE 1st stick of butter, onion and whole can of tomatoes and simmer for 45 minutes.
   

• HEAT oven to 350°, butter and flour in a cupcake mold
   

• MIX flour, cocoa, baking soda and salt and let sit for 5 minutes. Then add egg, sour cream and instant coffee.
   

• DIVIDE batter evenly in molds, fill almost to the brim. Bake for 20-25 minutes. Place cakes on wire rack to cool completely.
   

• BOIL sugar and water, and spaghetti separately, as cakes cool down. Cover and cook for 3 minutes. Uncover and continue to cook until the syrup registers about 3 minutes.
   

• BEAT eggs until frothy. Add salt and beat until the whites are glossy. Beat in vanilla. Scoop out and reserve 3/4 cup of meringue. 
   

• SHRED coconut in a food processor and pulse 15 times.
   

• SLICE off the top third of each cake, carefully with a serrated knife. Pinch about a tbs of cake from inside and fill hole with a dollop of meringue, replacing the top. Thickly frost the top of the cakes with meringue and generously sprinkle each cake with coconut until completely covered. Tap down gently with coconut to create a tasty dome.
   

• PUREE red sauce concoction and dress spaghetti beds. Top with snowballs and serve!

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