Ice Cream Cone Cakes

1 pkg. Duncan Hines® Moist Deluxe Cake Mix (any flavor)

Frosting:
1 cup Nestle® semisweet chocolate chips
5 cups Domino's® confectioners’ sugar
¾ cup Crisco® Shortening
½ cup water
½ cup nondairy powdered creamer
2 tsp. vanilla
½ tsp salt
Chocolate jimmies or sprinkles
Assorted decors
Candy gumdrops
2 maraschino cherries, for garnish

Grease and flour one 8” round cake pan and one 8” square pan.

Prepare cake following package directions for basic recipe. Pour about 2 cups batter into round pan. Pour about 3 cups batter into square pan. Bake at 350° for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool following package directions.

For frosting, melt chocolate chips in small saucepan over low heat. Set
aside. Combine confectioners’ sugar, shortening, water, nondairy powdered
creamer, vanilla and salt in large bowl. Beat for 3 minutes, then beat at
high speed for 5 minutes. Add confectioners’ sugar to thicken or water
to thin frosting as needed. Divide frosting in half. Blend melted chocolate into one half.

Freeze cake for ease in handling. Cut round cake in half. Set aside. Cut
square pan, starting from top at right corner of the cake, cut crosswise
down to the center between the lower corners, then cut crosswise up to left corner, as if to cut a line in “V”. You get 1 true triangle and 2 triangle halves.

Place one round half on a plate. Put a true triangle on the plate under the round half. Place second round half on another plate. Put the triangle halves with the straight up sides touching each other – forming a true
triangle, under the round half. You have two ice cream cone cakes.

Frost cones with chocolate frosting, reserving ½ cup. Place writing tip in pastry bag. Fill with remaining ½ cup chocolate frosting. Pipe waffle
pattern onto cones; sprinkle with chocolate jimmies. Spread white frosting on ice cream parts; decorate with assorted decors n a gumdrops. Top each
with maraschino cherry.

12 to 16 servings.