Intellectual Nourishment

The nice part about living in a small town is that when you don't know what you are doing, someone else does.

Monday, March 2, 2009

Recipe: Ice Cream Cone Cakes

From Cooking With Kids
1 package (18 1/4 ounces) devils food cake mix plus ingredients to prepare mix
1/3 cup sour cream
1 package (2 5/8 ounces) flat-bottomed ice cream cones (about 18 cones)
1 1/4 cups nonfat frozen yogurt (any flavor)
Cake decorations or chocolate sprinkles
Preheat oven to 350 F. Grease and flour 8– or 9-inch round cake pan; set aside.
Prepare cake mix according to package directions, substituting sour cream for 1/3 cup of the water and decreasing oil to 1/4 cup.
Spoon 1/2 of the batter (about 2 1/3 cups) evenly into ice cream cones, using about 2 tablespoons batter for each. Pour remaining batter into prepared cake pan.
Stand cones on cookie sheet. Bake cones and cake layer until toothpick inserted into center of cake comes out clean, about 20 minutes for cones and about 35 minutes for cake layer. Cool on wire racks, removing cake from pan after 10 minutes. Reserve or freeze cake layer for another use.
Top each filled cone with 1/4 cup scoop of frozen yogurt just before serving. Sprinkle with decorations as desired. Serve immediately.
Makes 8 servings.
(These ice cream cone cakes are versatile desserts that can adapt well to any holiday or occasion.)
Side note: green ice cream could be used to celebrate St. Patrick’s day this month.

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