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Nifty '50s Ice-Cream Cone Cakes

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By Betty Crocker Kitchens
Updated Nov 12, 2012
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Kids of all ages will enjoy these chocolate-malted mini-cakes-in-a-cone!

Nifty '50s Ice-Cream Cone Cakes

  • Prep Time 20 min
  • Total 50 min
  • Servings 12
  • Ingredients 15
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Ingredients

  • 12 flat-bottom ice-cream cones
  • 1 1/4 cups Gold Medal™ all-purpose flour
  • 3/4 cup sugar
  • 1/3 cup malted milk powder, if desired
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup vegetable oil
  • 1 teaspoon white vinegar
  • 1/2 teaspoon vanilla
  • 2/3 cup cold water
  • 1 quart chocolate or vanilla ice cream
  • 6 candy or plastic straws
  • Frozen (thawed) whipped topping, if desired
  • 12 maraschino cherries, if desired
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Place cones upright in medium muffin cups, 2 1/2x1 1/4 inches, or rectangular pan, 13x9x2 inches. Mix flour, sugar, malted milk powder, cocoa, baking soda and salt in medium bowl. Beat oil, vinegar and vanilla with wire whisk. Stir oil mixture and water into flour mixture about 1 minute or until well mixed. Pour batter into cones, filling each to within about 1 inch of top.
  • Step 
    2
    Bake about 30 minutes or until toothpick inserted in center of cake comes out clean. Remove cones from muffin cups to wire rack; cool completely.
  • Step 
    3
    Top each cake with a small scoop of ice cream; freeze until ready to serve but no longer than 1 hour. Just before serving, cut straws in half and insert into ice cream. Garnish each with a dollop of whipped topping; top with cherry.

Nutrition

250 Calories
10 g Total Fat
4 g Protein
37 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
90
Total Fat
10 g
Saturated Fat
4 g
Cholesterol
20 mg
Sodium
200 mg
Potassium
130 mg
Total Carbohydrate
37 g
Dietary Fiber
1 g
Protein
4 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 1 Fruit; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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