Last week we had the final days of the art preschool and closed the year with a picnic. I made one of the kids’ favorite treats, which is in one of the General Mills cookbooks for kids. In the cookbook they are called ‘Koala-la-la Cone Cakes’. The cake recipe is the same one that is listed in the old Betty Crocker cookbook as ‘Dinette Cake’. I also made a batch with chocolate cake. According to the Joy Cone box, they sell a tray in which to bake these, 14 at a time, and it comes with a slide on plastic lid for travel.
When I make these at home we usually put a scoop of ice cream on the top but, because we were first going to a petting zoo and then eating these a couple of hours later, I brought the cooler with some Cool Whip, sprinkles, and maraschino cherries for kids to decorate their cones. I used the smallest of the cone sizes since these were preschoolers and there would be several dessert options at the picnic. It’s important not to fill the cone too full with batter or it will run over. While it’s sort of cute and looks like dripped ice cream, it’s not very easy to deal with and you may find the center doesn’t bake properly . . . just a word to the wise from my own experience! And, no, the cones don’t burn or need to be covered in any way during the baking.
Tartlet 4 enjoying her cone
Cake in a Cone
12-15 ice cream cones with flat bottoms
1 1/4 c. flour
3/4 c. sugar
1 1/2 t. baking powder
1/2 t. salt
3/4 c. milk
1/3 c. shortening
1 t. vanilla
Heat oven to 350 F. Stand each cone in a regular size muffin cup.
Beat all ingredients in medium bowl with electric mixer on low speed 30 seconds, scraping bowl all the time. Beat on high speed 3 minutes, scraping bowl a few times.
Pour batter into cones, filling each until about 1 inch from top. Bake about 30 minutes or until toothpick poked in the center comes out clean. Take cones out of muffin cups. Cool completely.
Top each cone with ice cream, whipped topping, and decorate as desired.