Vanilla Chocolate Swirl Ice Cream Cone Cakes

vanilla-chocolate-swirl-ice-cream-cone-cakes

Cook Time: 25 Min

Yield: 12 Servings

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vanilla-chocolate-swirl-ice-cream-cone-cakes

Ingredients

  • 1/4 C. Crisco® All-Vegetable Shortening
  • 3/4 C. sugar
  • 1 large egg
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 1 C. cake flour
  • 1 tsp. Clabber Girl® Baking Powder
  • 1/8 tsp. salt
  • 1/4 C. milk
  • 2 Tbsp. cocoa powder
  • 2 Tbsp. mini chocolate chips
  • 1 dozen large flat-bottom cones

Directions

  1. HEAT oven to 350ºF.
  2. COMBINE shortening and sugar in large bowl; beat at medium speed of electric mixer until well blended. Add egg and vanilla. Mix well.
  3. COMBINE cake flour, baking powder and salt in medium bowl. Add to shortening mixture alternately with milk, mixing thoroughly after each addition.
  4. PLACE half the batter in a separate bowl; stir in cocoa and mini chocolate chips. Mix until well blended.
  5. DIVIDE batters into cones, alternating chocolate and plain batter. Run a skewer through the batter once or twice to swirl the colors. Set cones in muffin C. or on a baking sheet.
  6. BAKE 25 to 30 minutes. Cool.
  7. PREPARE frosting and frost cakes, or pipe on the frosting with a star tip in a circular pattern to create a swirled top.
  8. DECORATE with assorted candies, sprinkles, coconut and marshmallows. Top with a maraschino cherry.

Vanilla Chocolate Swirl Ice Cream Cone Cakes

vanilla-chocolate-swirl-ice-cream-cone-cakes

Cook Time: 25 Min

Yield: 12 Servings

Ingredients

  • 1/4 C. Crisco® All-Vegetable Shortening
  • 3/4 C. sugar
  • 1 large egg
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 1 C. cake flour
  • 1 tsp. Clabber Girl® Baking Powder
  • 1/8 tsp. salt
  • 1/4 C. milk
  • 2 Tbsp. cocoa powder
  • 2 Tbsp. mini chocolate chips
  • 1 dozen large flat-bottom cones

Directions

  1. HEAT oven to 350ºF.
  2. COMBINE shortening and sugar in large bowl; beat at medium speed of electric mixer until well blended. Add egg and vanilla. Mix well.
  3. COMBINE cake flour, baking powder and salt in medium bowl. Add to shortening mixture alternately with milk, mixing thoroughly after each addition.
  4. PLACE half the batter in a separate bowl; stir in cocoa and mini chocolate chips. Mix until well blended.
  5. DIVIDE batters into cones, alternating chocolate and plain batter. Run a skewer through the batter once or twice to swirl the colors. Set cones in muffin C. or on a baking sheet.
  6. BAKE 25 to 30 minutes. Cool.
  7. PREPARE frosting and frost cakes, or pipe on the frosting with a star tip in a circular pattern to create a swirled top.
  8. DECORATE with assorted candies, sprinkles, coconut and marshmallows. Top with a maraschino cherry.

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