No one likes spilled ice cream but everyone is sure to love our Spilled Ice Cream Cone Cake. Layers of chocolate cake iced with a delicious cream cheese icing then topped with a whimsical ice cream cone in a pool of melted chocolate is sure to please any birthday girl or boy. Perfect for a summer birthday, this cake will be the talk of the party. We all scream for ice cream when it comes to this Spilled Ice Cream Cone Cake!
What do I need ?
Original recipe yields 20 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (2-layer size) chocolate cake mix
1 jar (198 g) Jet-Puffed Marshmallow Creme, divided
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1 tsp. vanilla
3 cups thawed Cool Whip Whipped Topping
3/4 cup crisp rice cereal
1 pkg. (170 g) Baker's White Chocolate
1/8 tsp. gel food colouring (any colour)
1 waffle cone
2 Tbsp. multi-coloured sprinkles
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How do I make it ?
Heat oven to 350°F.
Prepare cake batter and bake in 2 (8-inch) round pans as directed on package. Cool cakes in pans 15 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
Reserve 1/4 cup marshmallow creme for later use. Beat remaining marshmallow creme with cream cheese and vanilla in large bowl with mixer until blended. Gently stir in Cool Whip.
Stack cake layers on plate, filling and frosting layers with cream cheese mixture.
Combine cereal and reserved marshmallow creme; shape into ball with moistened hands. Place on sheet of parchment.
Melt chocolate as directed on package; stir in food colouring. Pour just enough melted chocolate over cereal ball to completely coat ball. Reserve remaining melted chocolate for later use.
Dip open end of waffle cone in remaining melted chocolate; place on top of chocolate-coated cereal ball, pressing gently into ball to secure. Let stand 5 min. or until chocolate is firm.
Spread remaining melted chocolate onto top of cake, allowing some chocolate to drip down side of cake. Top cake with sprinkles and cone-topped cereal ball. Let stand 15 min. or until chocolate is firm.
Kraft Kitchen Tips!
Working with Melted Chocolate
If you find that the chocolate is firming up before you are done working with it, microwave it on HIGH in 15-sec. increments until desired consistency is reached.
Prepare using whatever colour of food colouring and sprinkles best fit the occasion.
Calories From Fat
% Daily Value
Fat 14 g
Saturated fat 7 g
Cholesterol 45 mg
Sodium 240 mg
Carbohydrate 37 g
Fibre 1 g
Sugars 25 g
Protein 3 g
20 servings, 1/20 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.