Nifty '50s Ice-Cream Cone Cakes

 

12

flat-bottom ice-cream cones

1 1/4

cups Gold Medal® all-purpose flour

3/4

cup sugar

1/3

cup malted milk powder, if desired

1/4

cup baking cocoa

1

teaspoon baking soda

1/4

teaspoon salt

1/4

cup vegetable oil

1

teaspoon white vinegar

1/2

teaspoon vanilla

2/3

cup cold water

1

quart chocolate or vanilla ice cream

6

candy or plastic straws

Frozen (thawed) whipped topping, if desired

12

maraschino cherries, if desired

• 1 Heat oven to 350°F. Place cones unpright in medium muffin cups, 2 1/2x1 1/4 inches, or rectangular pan, 13x9x2 inches. Mix flour, sugar, malted milk powder, cocoa, baking soda and salt in medium bowl. Beat oil, vinegar and vanilla with wire whisk. Stir oil mixture and water into flour mixture about 1 minute or until well mixed. Pour batter into cones, filling each to within about 1 inch of top.
• 2 Bake about 30 minutes or until toothpick inserted in center of cake comes out clean. Remove cones from muffin cups to wire rack; cool completely.
• 3 Top each cake with a small scoop of ice cream; freeze until ready to serve but no longer than 1 hour. Just before serving, cut straws in half and insert into ice cream. Garnish each with a dollop of whipped topping; top with cherry.