Cone Cake

Cone Cake

Cone Cake

Course Dessert, Snack
Cuisine American
Servings 24 cones


  • 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


  1. Preheat oven to 350F/ 177C.
  2. In a bowl, cream butter until soft.
  3. Add in eggs and butterscotch then incorporate water little by little until well blended.
  4. Spoon the batter evenly into ice cream cones.
  5. Stand cones on a cookie sheet and bake for 20–25 minutes.
  6. Cool and set aside.

Prepare frosting

  1. In a heavy saucepan, melt butter and chocolate over low–heat. Cool.
  2. Blend in sour cream and transfer mixture in a mixer bowl.
  3. Combine milk and vanilla.
  4. Alternately add powdered sugar and milk mixture into chocolate mixture.
  5. Pipe out mixture on top of the cones.
  6. Top with chocolate shavings if desired.

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