Vanilla Chocolate Swirl Ice Cream Cone Cakes

Prep Time 15 min
Cook Time 25 Min
Servings 12
Difficulty Easy

Ingredients

  • 1/4 cup Crisco® All-Vegetable Shortening
  • 1/4 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 3/4 cup sugar
  • 1 large egg
  • 1/2 tsp. vanilla extract
  • 1 cup cake flour
  • 1 tsp. baking powder
  • 1/8 tsp. salt
  • 1/4 cup milk
  • 2 tbsps. cocoa powder
  • 2 tbsps. mini chocolate chips
  • 1 dozen large flat-bottom cones

Directions

  • Step 1

    HEAT oven to 350ºF.

  • Step 2

    COMBINE shortening and sugar in large bowl; beat at medium speed of electric mixer until well blended. Add egg and vanilla. Mix well.

  • Step 3

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

  • Step 4

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

  • Step 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.

  • Step 6

    BAKE 25 to 30 minutes. Cool.

  • Step 7

    PREPARE frosting and frost cakes, or pipe on the frosting with a star tip in a circular pattern to create a swirled top.

  • Step 8

    DECORATE with assorted candies, sprinkles, coconut and marshmallows. Top with a maraschino cherry.

Serving size
(1 cone of 12)

  • Calories 410
  • Calories from Fat110g
  • Total Fat 13g
  • Saturated Fat 3g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 20mg
  • Sodium 115mg
  • Potassium 0mg
  • Total Carbohydrates 70g
  • Dietary Fiber 1g
  • Sugars 39g
  • Protein 4g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet