Recipes
Cone Cake
17
Feb
Feb
Cone Cake
Servings 24 cones
Ingredients
- 1/2 bar butter
- 4 pieces eggs
- 1 pack MAYA Butterscotch Brownie Mix 500g
- 1/2 cup water
- 2 packs flat–bottomed colored ice cream cones (approximately 12 pcs.)
Topping / Frosting
- 1/4 cup butter
- 1/2 cup finely chopped semisweet chocolate
- 2 tablespoons sour cream
- 2 tablespoons milk
- 1 teaspoon vanilla
- 2 1/2 cups powdered sugar
Instructions
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Preheat oven to 350F/ 177C.
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In a bowl, cream butter until soft.
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Add in eggs and butterscotch then incorporate water little by little until well blended.
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Spoon the batter evenly into ice cream cones.
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Stand cones on a cookie sheet and bake for 20–25 minutes.
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Cool and set aside.
Prepare frosting
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In a heavy saucepan, melt butter and chocolate over low–heat. Cool.
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Blend in sour cream and transfer mixture in a mixer bowl.
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Combine milk and vanilla.
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Alternately add powdered sugar and milk mixture into chocolate mixture.
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Pipe out mixture on top of the cones.
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Top with chocolate shavings if desired.