Vanilla Chocolate Swirl Ice Cream Cone Cakes

Prep Time:15 min
Cook Time:25 min
Yeild:12 cones

INGREDIENTS:

  • 1/4 cup Crisco® All-Vegetable Shortening
  • OR 1/4 stick Crisco® All-Vegetable Shortening Sticks
  • 3/4 cup sugar
  • 1 large egg, slightly beaten
  • 1/2 teaspoon vanilla extract
  • 1 cup Pillsbury SOFTASILK® Cake Flour, sifted
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup milk
  • 2 tablespoons cocoa powder
  • 2 tablespoons mini chocolate chips
  • 1 dozen large flat-bottom cones
  • Buttery Cream Frosting

PREPARATION DIRECTIONS:

  1. 1.
    HEAT oven to 350ºF.

  2. 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. 3.
    COMBINE cake flour, baking powder and salt in medium bowl. Add to shortening mixture alternately with milk, mixing thoroughly after each addition.

  4. 4.
    PLACE half the batter in a separate bowl; stir in cocoa and mini chocolate chips. Mix until well blended.

  5. 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 cups or on a baking sheet.

  6. 6.
    BAKE 25 to 30 minutes. Cool.

  7. 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. 8.
    DECORATE with assorted candies, sprinkles, coconut and marshmallows. Top with a maraschino cherry.
Vanilla Chocolate Swirl Ice Cream Cone Cakes