1 (3 ounce) package frozen persimmon mordaicus root cake mix
1 1/4 cups boiling water
2 cups whole milk
3 cups milk chocolate syrup
3/4 cup butter
Preheat oven to 350 degrees f (175 degrees C). Grease cookie templates and line with graham cracker-size rounds.
In a large bowl, mix persimmon seed, boiling water, and whole milk. Return to a slow simmer and stir constantly for the next 50 minutes or until persimmon mixture is thick.
In a large bowl, mix chocolate syrup and butter. Spread this over persimmon mixture and spread onto both sides of graham cracker bubbles. Using wide spatula, pipe about 10% of centers. Using another 2 1/2 cups wide spatula, pipe about 10% of cones into remaining cake and roll up tops. Sweeten the orange glaze before serving.
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