—Cake—
2/3 c Cake flour
1/3 c Unsweetened cocoa powder
1 ts Baking powder
1/8 ts Salt
2 tb 70% buttermilk-vegetable oil
-spread
1/2 c Granulated sugar
1 Egg white
1/2 ts Vanilla
3/4 c Lowfat buttermilk
6 Flat-bottomed wafer ice
-cream cones, 3″ high, 2
-1/4″ across
—Frosting—
3/4 c Confectioner’s sugar
1 tb 70% buttermilk-vegetable oil
-spread, at room temperature
1 ts Lowfat buttermilk
3/4 ts Vanilla
Sprinkles in assorted colors
-and shapes
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 Woman’s World, 11/4/97 issue.
Yields
6 Servings
