Name: Spilled Ice Cream Cone Cake
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 16 servings
Ingredients: 1 pkg. (2-layer size) chocolate cake mix; 1 jar (7 oz.) JET-PUFFED Marshmallow Creme, divided; 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened; 1 tsp. vanilla; 1 tub (8 oz.) COOL WHIP Whipped Topping (about 3 cups), thawed; 3/4 cup crisp rice cereal; 1-1/2 pkg. (4 oz. each) BAKER&#39;S White Chocolate (6 oz.); 1/8 tsp. gel food coloring (any color); 1 waffle cone; 2 Tbsp. multi-colored sprinkles

0 Review(s)

1 Hr(s) 30 Min(s) incl. cooling

25 Min(s) Prep

1 Hr(s) 5 Min(s) Cook

Make this Spilled Ice Cream Cone Cake for a delicious summertime dessert. We all scream for ice cream when it comes to this Spilled Ice Cream Cone Cake!

What You Need

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16 servings

Original recipe yields 16 servings

1 pkg. (2-layer size) chocolate cake mix

1 jar (7 oz.) JET-PUFFED Marshmallow Creme, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 tsp. vanilla

1 tub (8 oz.) COOL WHIP Whipped Topping (about 3 cups), thawed

3/4 cup crisp rice cereal

1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.)

1/8 tsp. gel food coloring (any color)

1 waffle cone

2 Tbsp. multi-colored sprinkles

Let's 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 coloring. 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.

Nutrition

Calories

410

Calories From Fat

% Daily Value*

Total Fat 25g

32%

Saturated Fat 10g

50%

Trans Fat 0g

Cholesterol 90mg

30%

Sodium 400mg

17%

Total Carbohydrates 44g

16%

Dietary Fiber 0g

Sugars 30g

60%

Protein 5g

10%

Vitamin A

Vitamin C

Calcium

Iron

15%

* Percent Daily Values are based on a 2,000 calorie diet.

servings

16 servings

* 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.