Preparation:
*self-rising flour can be used in This recipe.
This favorite has appeared in every Betty Crocker basic cookbook. Heat oven to 400 degrees. Heat water and margarine to rolling boil in 2-1/2-quart saucepan. Stir in flour, cocoa and sugar; reduce heat. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart on ungreased cookie sheet. Bake 35 to 40 minutes or until puffed and golden brown. Cool away from draft.
Cut off top one-third of each puff and pull out any filaments of soft dough. Fill puffs with ice cream. Replace tops and frost with Chocolate Frosting. Refrigerate until serving time. Refrigerate any remaining puffs. CHOCO FROSTINGHeat chocolate and margarine in 1-quart saucepan over low heat until melted; remove from heat. Stir in powdered sugar and hot water. Beat until smooth and of spreading consistency. |
