Double dip ice cream cone cakes
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Cake mix, any flavor |
| 4 | Square Bakers Semi-sweet | |
| Chocolate | ||
| ¼ | cup | Milk |
| 8 | ounces | Cool Whip -- thawed |
| Assorted small candies | ||
| Multicolored sprinkles | ||
| 3 | Maraschino cherries | |
Directions
Heat oven to 350F. Prepare cake mix as directed on package. Divide batter evenly between greased and floured 8" round and 8" square baking pans. Bake as directed on package. Cool 10 minutes; remove from pans. Cool completely on wire racks. Cut cakes as follows: Cut round cake exactly in half. Cut 8" square cake from one corner to across to middle of opposite side. Cut from next corner back to the middle of opposite side. Assembly pieces on large serving tray. 2 half circle pieces on top of each other; 2 end half triangles on top of triangle piece fitted to the cut edge of circle piece, making an ice cream cone shape. Microwave chocolate and milk in med. bowl on HIGH 2 minutes or until chocolate is almost melted. Stir until chocolate is completely melted. Cool 20 minutes or until room temperature. Gently stir 1-½ cups of the whipped topping into chocolate with wire whisk until blended. Frost "cones" with chocolate whipped topping mixture; decorate with candies, if desired. Frost "ice cream" with remaining whipped topping; decorate with sprinkles.
Refrigerate until ready to serve. Top with cherries just before serving.
Recipe By : Cool Whip Get Togethers Submitted By AB255@... (PATRICIA C. EMPSON) On TUE, 28 NOV 1995 134040 -0500