Vanilla Chocolate Swirl Ice Cream Cone Cakes
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