Ice Cream Cone Explosion Cake
The Ice Cream Cone Explosion Cake is a fun and creative way to enjoy both cake and ice cream in one delicious dessert!
This is vegetarian recipe. Dish can be prepared in 190 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Ice Cream Cone Explosion Cake
Ingredients
Instructions
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Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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Add eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes.
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Stir in boiling water. The batter will be thin.
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Pour the batter evenly into the prepared pans.
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Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cakes cool in the pans for 10 minutes.
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Transfer the cakes to a wire rack and let them cool completely.
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Once the cakes are cooled, place an ice cream cone upside down on top of each cake.
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Fill each cone with a scoop of ice cream.
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Frost the cakes with whipped cream.
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Decorate with sprinkles.
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Place the cakes in the freezer for at least 2 hours to set.
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Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 24g37%
- Total Carbohydrate 55g19%
- Sugars 40g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
