Recipe - Conejo Guisado Con Coconut (Rabbit Stew With Coconut Crea

Cake
2/3 cup Cake flour
1/3 cup Unsweetened cocoa powder
1 teaspoon Baking powder
1/8 teaspoon Salt
2 tablespoon 70% buttermilkvegetable oil
spread
One half cup Granulated sugar
1 Egg white
One half teaspoon Vanilla
Three fourths cup Lowfat buttermilk
6 Flatbottomed wafer ice
cream cones, 3" high, 2
1/4" across
Frosting
Three fourths cup Confectioner's sugar
1 tablespoon 70% buttermilkvegetable oil
spread, at room temperature
1 teaspoon Lowfat buttermilk
Three fourths teaspoon 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, guiltfree treats from Richard Simmons'
brandnew cookbook, "Sweetie Pie", printed in Woman's World, 11/4/97 issue.

Recipe by: Woman's World 11/4/97, Richard Simmons

Posted to MCRecipe Digest V1 #878 by 4paws@netrax.net (ShermeyerGail) on
Nov 01, 1997