The best delicious Double Dip Ice Cream Cone Cakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Double Dip Ice Cream Cone Cakes recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Double Dip Ice Cream Cone Cakes.
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1 pk Cake mix, any flavor
4 Square Bakers Semi-sweet
Chocolate
1/4 c Milk
8 oz Cool Whip — thawed
Assorted small candies
Multicolored sprinkles
3 Maraschino cherries
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 1-1/2 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.
Yields
12 Servings
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