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1
Bunch foil around the base of the safety cones and stand them in muffin tins.
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2
Set aside.
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3
Yellow Cake: Whip the egg whites in a clean bowl until stiff not dry and place in the refrigerator while you make the rest of the batter.
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4
Cream the butter and add the sugar.
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5
Continue mixing to blend well.
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6
Add the extracts and mix well.
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7
Sift the flour 3 times with the baking powder then add it to the butter mixture alternately with the milk in 3 additions.
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8
Fold in the whites.
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9
Pipe or spoon the batter into the cones, filling about 3/4 of the way up.
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10
Bake at 350 degrees F for 20 to 25 minutes until batter is firm to the touch in the center.
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11
Let cool.
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12
Chocolate Sour Cream Cake: Preheat the oven to 350 degrees F. In a mixer fitted with a whisk attachment (or using a hand mixer) cream the butter until smooth.
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13
Add the sugar and eggs and mix until fluffy, about 3 minutes.
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14
Add the vanilla, cocoa, baking soda and salt; mix.
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15
Add half of the flour, then half of the sour cream, and mix.
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16
Repeat with the remaining flour and sour cream.
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17
Drizzle in the hot coffee and mix until smooth.
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18
The batter will be thin.
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19
Pipe or spoon the batter into the cones, filling about 3/4 of the way up.
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20
Bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay) about 35 minutes.
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21
To make the frosting place all the ingredients except the vanilla in the top of a double boiler (not over the heat yet).
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22
Beat with a mixer thoroughly.
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23
Place over boiling water and beat continuously until the frosting is stiff and holds peaks.
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24
Take off the boiling water and add the vanilla then continue beating until cool.
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25
Frost the top and dip/roll in sprinkles if desired.
