ice-cream cone cakes

(2 ratings)
Recipe by
Lisa Johnson
Macon, GA

My kids and other kids loves it and I make them for the summer time and enjoy go swimming pool. It is so easy to fix it. They are real good and tasty.

(2 ratings)
yield 10 servings
prep time 30 Min
cook time 35 Min

Ingredients For ice-cream cone cakes

  • 2/3 c
    all purpose flour
  • 1 tsp
    baking powder
  • 1/8 tsp
    salt
  • 1/3 c
    baking cocoa
  • 2 Tbsp
    butter or margarine, softened
  • 1/2 c
    sugar
  • 2/3 c
    buttermilk
  • 1/2 tsp
    vanilla extract
  • 1
    egg white
  • 10
    flat-bottomed ice-cream cones
  • frosting
  • colored sprinkles, 10 maraschino cherries with stems (optional)
  • FROSTING:
  • 2 Tbsp
    butter or margarine, softened
  • 1 1/2 c
    powdered sugar
  • 2 Tbsp
    buttermilk
  • 1 1/2 tsp
    vanilla extract

How To Make ice-cream cone cakes

  • 1
    Combine first 4 ingredients in a small bowl; set aside. Beat butter and sugar in a large mixing bowl at medium speed with an electric mixer until creamy. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture; beat at low speed after each addition just until blended. Stir in vanilla. Add egg white, mixing well. Fill cones to within 1/2 inch of the top; carefully place on an ungreased baking sheet. Bake at 375 degrees for 35 minutes; cool completely on wire racks. Spread evenly with Frosting. Top with colored sprinkles and a cherry, if desired.
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