This whimsical dessert is a showstopper for summer picnics and birthday parties, designed to trick the eye into seeing a giant ice cream cone. Made from simple box cake mix and baked in standard pans, the cakes are sliced and arranged to form the cone and the scoop. The “cone” is dipped in a rich chocolate ganache made with semi-sweet baking squares, while the “ice cream” is coated in fluffy whipped topping. It’s a fun, creative way to use basic ingredients for a memorable treat. Perfect for crowds, this recipe requires no actual ice cream but delivers all the sweet, creamy nostalgia. Keep it chilled until the last moment for the best presentation.
Double Dip Ice Cream Cone Cakes
Description
This whimsical dessert is a showstopper for summer picnics and birthday parties, designed to trick the eye into seeing a giant ice cream cone. Made from simple box cake mix and baked in standard pans, the cakes are sliced and arranged to form the cone and the scoop. The "cone" is dipped in a rich chocolate ganache made with semi-sweet baking squares, while the "ice cream" is coated in fluffy whipped topping. It&# 226;ÂÂs a fun, creative way to use basic ingredients for a memorable treat. Perfect for crowds, this recipe requires no actual ice cream but delivers all the sweet, creamy nostalgia. Keep it chilled until the last moment for the best presentation.Ingredients
Directions
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Preheat oven to 350ðF (175ðC). Prepare the cake mix batter according to the package instructions.
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Grease and flour one 8-inch round cake pan and one 8-inch square cake pan.
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Divide the batter evenly between the two pans.
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Bake for the time specified on the cake mix package, or until a toothpick inserted in the center comes out clean.
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Let cakes cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.
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Cut the round cake exactly in half horizontally to create two thin layers.
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Cut the square cake diagonally from one corner to the opposite corner, then cut each resulting triangle in half again from the right angle to the center of the hypotenuse, creating four smaller triangles.
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Arrange the cake pieces on a large serving platter: place the two half-round pieces on top of each other to form the "ice cream scoop."
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Place two of the small triangle pieces side-by-side to form the base of the "cone," fitting the cut edge against the bottom of the round cake pieces.
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Microwave the baker's chocolate squares and 1/4 cup milk in a medium bowl on HIGH for 2 minutes, or until almost melted. Stir until completely smooth and melted.
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Let the chocolate mixture cool for 20 minutes until it reaches room temperature.
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Gently fold 1.5 cups of thawed Cool Whip into the cooled chocolate mixture using a wire whisk until fully blended.
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Frost the triangular "cone" sections with the chocolate whipped topping.
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Frost the round "ice cream" sections with the remaining plain whipped topping.
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Decorate with assorted candies, multicolored sprinkles, and top with maraschino cherries just before serving.
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Refrigerate until ready to serve.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 79.0kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 17.2g6%
- Dietary Fiber 0.4g2%
- Sugars 0.0g
- Protein 1.7g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
