NIFTY '50S ICE-CREAM CONE CAKES

Nifty '50s Ice-Cream Cone Cakes image

Provided by Angela Pietrantonio

Time 50m

Number Of Ingredients 15

12 flat-bottom ice cream cones
1 1/4 c flour
3/4 c sugar
1/3 c malted milk powder (i used ovaltine)
1/4 c baking cocoa
1 tsp baking soda
1/4 tsp salt
1/4 c vegetable oil
1 tsp white vinegar
1/2 tsp pure vanilla extract
2/3 c water
1 qt chocolate or vanilla ice cream
1/2 c heavy whipping cream
1 tsp sugar
your choice for toppings

Steps:

1. Heat oven to 350*. Place cones upright in medium size muffin cups, or rectangular pan ~ 13x9". In large mixing bowl, combine the flour, sugar, malted milk powder, cocoa, baking soda and salt. Mix well. Beat oil, vinegar and vanilla with whisk. Stir the oil mixture and water into the flour mixture until well blended. Pour batter into ice cream cones to about 1" from top.
2. Bake 30 minutes or until toothpick inserted in center comes out clean. Remove cones from pan and cool on wire rack.
3. Whip the heavy cream with sugar until light and fluffy. Top each cake with a small scoop of ice cream, whipped topping and your choice of cherries, strawberries, anything you wish! 7 points per cone, with ice cream and whipped topping.