Best 2 Nifty 50s Ice Cream Cone Cakes Recipes

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Indulge in a nostalgic journey back to the iconic era of the 1950s with our comprehensive guide to creating delectable "Nifty 50s Ice Cream Cone Cakes." These delightful treats embody the essence of classic Americana, blending the playful charm of ice cream cones with the comforting flavors of your favorite cake recipes. Whether you're a seasoned baker seeking a new culinary adventure or a novice yearning to impress your loved ones with a unique dessert, this article will lead you through the steps of crafting these delightful confections.

Check out the recipes below so you can choose the best recipe for yourself!

NIFTY '50S ICE-CREAM CONE CAKES



Nifty '50s Ice-Cream Cone Cakes image

Kids of all ages will enjoy these chocolate-malted mini-cakes-in-a-cone!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 12

Number Of Ingredients 15

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

Steps:

  • 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.
  • 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.
  • 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 Facts : Calories 250, Carbohydrate 37 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 200 mg

NIFTY '50S ICE-CREAM CONE CAKES



Nifty '50s Ice-Cream Cone Cakes image

Kids of all ages will enjoy these chocolate-malted mini-cakes-in-a-cone!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 12

Number Of Ingredients 15

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

Steps:

  • 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.
  • 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.
  • 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 Facts : Calories 250, Carbohydrate 37 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 200 mg

Tips:

  • Choose the right ice cream cones. Sugar cones are the most popular choice for ice cream cone cakes, but you can also use waffle cones or cake cones. Just make sure the cones are sturdy enough to hold the weight of the cake.
  • Soften the ice cream. Before you start assembling the cake, let the ice cream soften slightly so that it's easier to spread.
  • Work quickly. Ice cream melts quickly, so it's important to work quickly when assembling the cake.
  • Chill the cake before serving. Once the cake is assembled, chill it in the freezer for at least 30 minutes before serving. This will help the cake to set and make it easier to slice.
  • Decorate the cake as desired. You can decorate the cake with sprinkles, chocolate chips, nuts, or any other toppings you like.

Conclusion:

Ice cream cone cakes are a fun and easy way to enjoy your favorite frozen treat. They're perfect for parties, picnics, or any other special occasion. With a little creativity, you can create an ice cream cone cake that's sure to impress your friends and family.

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