Coney Island Cone Cakes

6 Servings

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Coney Island Cone Cakes Ingredients

Cake	1/2 ts Vanilla
2/3 c Cake flour	3/4 c Lowfat buttermilk
1/3 c Unsweetened cocoa powder	6 Flat-bottomed wafer ice
1 ts Baking powder	Frosting
1/8 ts Salt	1 tb 70% buttermilk-vegetable oil
2 tb 70% buttermilk-vegetable oil	1 ts Lowfat buttermilk
1/2 c Granulated sugar	3/4 ts Vanilla
1 Egg white	Sprinkles in assorted colors

Instructions for Coney Island Cone Cakes

Preheat oven to 375?F. Mix flour, cocoa, baking powder and salt. In bowl with mixer on medium beat together vegetable oil spread and granulated sugar. Add egg white and vanilla. Alternately stir in flour mixture and buttermilk, beginning and ending with flour mixture. Spoon into cones to 1/2" from top. Bake 35 minutes or until tops are firm. Cool on rack. In bowl with mixer on medium beat together all frosting ingredients. Frost cakes. Decorate with sprinkles. Makes 6 servings. Per serving: 246 calories, 4 g protein; 6 g fat; 1 mg cholesterol; 46 g carbohydrates; 178 mg sodium. Your time in the kitchen: 30 minutes. Ready to serve in 1 hour 50 minutes. Sneak peak at irresistible, guilt-free treats from Richard Simmons brand-new cookbook, "Sweetie Pie", printed in Womans World, 11/4/97 issue. Recipe by: Womans World 11/4/97, Richard Simmons Posted to MC-Recipe Digest V1 #878 by 4paws@netrax.net (Shermeyer-Gail) on Nov 01, 1997

Main Ingredient: CakeCuisine: Uncategorized