Celebration Ice Cream Cone Cake Recipe

How to make it

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• Prepare cake mix according to package directions in 2 - 8" cake pans.
• Cool layers completely on wire racks.
• Spread 1/2 gallon of your ice cream of choice in the same cake pan the cake was baked in. (The pan should be washed & lined with plastic wrap.)
• Freeze the ice cream layer until firm.
• Meanwhile:
• Beat the can of frosting and cream cheese until smooth & set aside for frosting the cake.
• Brush ice cream cones with Karo syrup and roll in coarse, colored sugar if desired.
• ASSEMBLY:
• Working quickly: place the ice cream between the two layers of cake, trimming the edges if necessary.
• Apply frosting to the cake, smoothing the surface as you go. Return cake to freezer.
• While the cake is in the freezer: cut enough ice cream cones in half to circle the diameter of the cake.
• Remove cake from freezer & press the ice cream cone halves into the side of the cake as shown in the photo.
• Place additional ice cream cones circling the top of the cake with an additional cone in the center. (these cones can be attached with a drop of icing on the bottom of the cone.)
• Add decorative touches to cake with remaining frosting if desired.
• Fill cones with ice cream of choice & garnish with candy & cherries if desired. Return cake to freezer.
• Remove cake from freezer approximately 10 minutes before serving.