1 Stand ice-cream cones on an oven tray.

2 Place butter, sugar and vanilla essence in a large bowl. Beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating until combined. Fold flour and milk into egg mixture in two batches. Stir in Choc Bits. Carefully spoon 2 tablespoons of the mixture into each cone.

3 Cook in a moderate oven (180C) for about 25 minutes or until cakes are cooked when tested. Cool on tray.

4 To make the chocolate icing, sift icing sugar mixture and cocoa into a medium bowl. Add butter and water, stir until smooth.

5 Spread the chocolate icing over cooled cake tops, then dip each cake into hundreds and thousands. Stand for about 5 minutes or until icing sets.