1 package cake mix, any flavor
4 square bakers semi-sweet
1 chocolate
1/4 cup milk
8 oz cool whip -- thawed
1 assorted small candies
1 multicolored sprinkles
3 maraschino cherries
A Recipe for
Double Dip Ice Cream Cone Cakes
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
Never trust a dog to watch your food. |
| Patrick age 10 Advice from Kids |
This Recipe for Double Dip Ice Cream Cone Cakes is one of thousands in the Recipes-to-go Dip Cookbook.
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| John Thorne, American food writer |
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This is a recipe for Double Dip Ice Cream Cone Cakes from the recipe cookbook of Recipes-to-go (Dip)
What is patriotism but the love of the food one ate as a child? |
| Lin Yutang |
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
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Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
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Without rice, even the cleverest housewife cannot cook. |
| Chinese Proverb |
If you want to make an apple pie from scratch, you must first create the universe. |
| Carl Sagan |
“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
| Madeleine L'Engle (1918--) American author. |
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.
Recipe By : Cool Whip Get Togethers Submitted By
AB255@DETROIT.FREENET.ORG (PATRICIA C. EMPSON) On TUE, 28 NOV 1995
134040 -0500
Serves: 12
Double Dip Ice Cream Cone Cakes Recipe brought to you by Recipes To-Go