See Also: Ice Cream Cone Cakes(recipes)
ice cream cone(dictionary)
Mini Neapolitan Ice Cream Cakes(recipes)
Ice Cream Cone Cupcakes(recipes)
Earl Grey tea cream and Eccles cakes(recipes)
Marshmallow Ice Cream Cone Cookies(recipes)
Welsh cakes with roasted apricots and Welsh cake ice cream(recipes)
Steamed treacle sponge pudding with clotted cream ice cream(recipes)
Zucchini Cakes(recipes)
Fairy cakes(recipes)

perfoliate (iou) and Ice Cream Cone Cakes (recipes)


perfoliate (iou)



perfoliate adjective. L17.
[mod. Latin perfoliatus, formed as PER-1 + FOLIATE adjective.]
Botany. (Of a sessile leaf or bract) extended at the base to encircle the node, so that the stem apparently passes through it; (of a plant) having such leaves. Formerly, (of a stem) apparently passing through the leaf. L17.
Entomology. Of (part of) an antenna: resembling one or more round plates pierced by a shaft. E19.
perfoliated adjective (Entomology) = PERFOLIATE 2 M18.
perfoli'ation noun perfoliate condition M19.

Ice Cream Cone Cakes (recipes)


Ice Cream Cone Cakes

Yield: Makes 18 cone cakes

Surprisingly low in calories and fat, these spectacular treats are sure to bring a smile to any child' s face. For extra delight, decorate with candies and colored cake decorating gels to fit the holiday season!





Ingredients:



1package (about 18 ounces) devil' s Food cake mix plus ingredients to prepare mix

1/3cup sour cream

18flat-bottomed ice cream cones

1-1/4cups nonfat frozen yogurt (any flavor)

Cake decorations or chocolate sprinkles









Preparation:





1.Preheat oven to 350°F. Grease and flour 8- or 9-inch round cake pan; set aside.2.Prepare cake mix according to package directions, substituting sour cream for 1/3 cup of the water and decreasing oil to 1/4 cup.3.Spoon 1/2 of 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.4.Stand cones on Baking sheet. Bake cones and cake layer until toothpick inserted into centers comes out clean, about 20 minutes for cones and about 35 minutes for cake layer. Cool cones completely on wire racks. Cool cake layer 10 minutes. Remove to wire rack; cool completely. Reserve or freeze cake layer for another use.5.Top each filled cone with 1/4 cup scoop of frozen yogurt just before serving. Sprinkle with decorations as desired. Serve immediately.









Nutritional Information:







Serving Size:







Sodium

136 mg







Protein

2 g







Carbohydrate

17 g







Cholesterol

19 mg







Saturated Fat

1 g







Total Fat

4 g







Calories from Fat

32 %







Calories

120









Dietary Exchange:







Starch

1







Fat

1/2