Double Dip Ice Cream Cone Cakes Recipe




Double Dip Ice Cream Cone Cakes Ingredients

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

 

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A bagel is a doughnut with the sin removed.

George Rosenbaum



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This is a recipe for Double Dip Ice Cream Cone Cakes from the recipe cookbook of Recipes-to-go (Dip)


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Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.

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Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.

The Anarchist Cookbook



Double Dip Ice Cream Cone Cakes

Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.







Double Dip Ice Cream Cone Cakes 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 1-1/2 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

 

 

 

 

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Double Dip Ice Cream Cone Cakes Recipe from the Recipes-To-go.com Dip Recipe Cookbook

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