SNOWBALL CAKE                   Makes 12 servings

Prep:  25 minutes               Bake:  at 325 for 1 hour 20
                                       minutes

Cake:

1 package devil's food cake mix (18.25-ounce size)
1 1/3 cups water
1/3 cup vegetable oil
3 eggs
 
Frosting:

1 1/2 cups sugar
1/2 cup water
3 tablespoons packaged meringue powder
6 tablespoons water
1 cup shredded sweetened coconut
Peppermint candies, for garnish (optional)

1.  Preheat oven to 325.  Position oven rack in lower third of 
oven.  Grease and flour 2 1/2-quart ovenproof glass bowl.

2.  Prepare Cake:  Combine cake mix, water, oil and eggs in 
large bowl.  Beat with electric mixer on low speed 1 minute, 
then on medium speed for 3 more minutes.  Pour batter into bowl.

3.  Bake in 325 oven in lower third of oven for 1 hour 20 
minutes or until cake tester inserted in center of cake comes 
out clean.  Cool cake in bowl on wire rack for 10 minutes.  
Invert cake on rack and remove bowl.  Cool cake completely.

4.  Prepare Frosting:  Combine sugar and 1/2 cup water in 
medium-size saucepan.  Bring to boiling over medium-high heat; 
boil until syrup reaches soft ball stage (240 on candy 
thermometer), 15 minutes.

5.  Meanwhile, combine meringue powder and the 6 tablespoons 
water in small bowl.  Beat on medium speed until soft peaks 
form.  Slowly add hot sugar syrup, beating on high speed until 
frosting cools and is very thick, about 5 minutes.

6.  To assemble snowball:  Cut cake horizontally into thirds.  
Spread bottom layer with 3/4 cup of frosting.  Place middle 
layer on top; spread with 1/2 cup frosting.  Put top layer in 
place; frost entire cake with remaining frosting.  Gently pat 
coconut on all sides.  Garnish base of cake with peppermint 
candies if you wish.