We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies. Our cookie policy.
Nifty '50s Ice-Cream Cone Cakes
0 Likes
Prep Time: 20 minutes
Total Time: 50 minutes
Chocolate-malted mini-cakes-in-a-cone - a fun treat for all ages!
Ingredients:
12flat-bottom ice-cream cones
3/4 cupsugar
1/3 cupmalted milk powder, if desired
1/4 cupbaking cocoa
1teaspoonbaking soda
1/4 cupvegetable oil
1teaspoonwhite vinegar
2/3 cupcold water
1quartchocolate or vanilla ice cream
6candy or plastic straws
Frozen (thawed) whipped topping, if desired
12maraschino cherries, if desired
Instructions:
Preheat the oven to 350°F. Stand the cones upright in medium-sized muffin cups or a 13x9x2-inch rectangular pan. In a medium bowl, combine flour, sugar, malted milk powder, cocoa, baking soda, and salt. Use a wire whisk to blend the oil, vinegar, and vanilla. Mix the oil mixture and water into the flour mixture until well combined, for about 1 minute. Fill each cone with the batter, leaving about 1 inch from the top.
Bake for approximately 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove the cones from the muffin cups and cool completely on a wire rack.
Add a delightful small scoop of ice cream on each cake and freeze for up to 1 hour. Just before serving, cut straws in half and place them in the ice cream. Finish with a dollop of whipped topping and a cherry on top for a beautiful presentation.