| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
10 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1 |
c |
Sugar |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Butter or margarine |
| 1/2 |
c |
Water |
| 3 |
tb |
Unsweetened cocoa powder |
| 2 |
|
Eggs |
| 1/4 |
c |
Buttermilk |
| 1 |
ts |
Vanilla |
| 10 |
|
Ice cream cones; (flat bottoms) |
| 1/3 |
c |
Cream cheese |
| 1/2 |
c |
Powdered sugar |
| 1/2 |
ts |
Vanilla |
INSTRUCTIONS
CONECAKES
FROSTING
1. Preheat oven to 350 degrees. In a mixing bowl, stir together flour,
sugar, baking soda and salt.
2. In a saucepan, mix together butter (or margarine), water and cocoa
powder. Stir all the time. When the butter is completely melted remove from
heat and combine with the flour mixture in the bowl.
3. Use a big spoon and mix until everything is well blended.
4. Add the eggs, buttermilk and vanilla, then beat again for another minute
or two.
5. Pour into the ice cream cones. Fill to about an inch from the top. Put
the ice cream cones into a muffin tin or a big baking pan and bake at 350
degrees for 30 minutes.
FROSTING: Let the cream cheese sit out a while to soften, then mash it
together with powdered sugar. Add the vanilla a little at a time. When
mixed together evenly, it's done. BE SURE TO LET THE CONECAKES COOL BEFORE
FROSTING THEM, OTHERWISE THE FROSTING WILL MELT.
Recipe by: Key Gourmet
Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on
Mar 03, 1998
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