Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

We-All-Scream-For-Ice-Cream Cake

A cake mix and canned frosting create an easy dessert shaped like ice cream cones, which is fun for a birthday party.

2.5 by 9 people
7,635 views
Rate me!
  • Makes: 24 servings
  • Yields: 2 triangle cakes and 12 cupcakes
  • Prep: 1 hr
  • Bake: 25 mins to 30 mins 350°F
  • Cool: 1 hr

We-All-Scream-For-Ice-Cream Cake

Ingredients

Directions

  1. Preheat oven to 350 degrees F. Grease and lightly flour one 8x8-inch baking pan. Set aside. Line twelve 2-1/2-inch muffin cups with foil bake cups or paper bake cups. Set aside.
  2. Prepare cake mix according to package directions, pouring half of the batter into prepared baking pan and dividing remaining batter among muffin cups. Bake cupcakes in preheated oven according to timing on package and bake square cake for 25 to 30 minutes or until a toothpick inserted near center comes out clean. Cool cupcakes and cake on wire racks for 10 minutes. Remove cupcakes and square cake from pans. Cool completely.
  3. Cut the square cake into a cone shape by cutting off two triangles from each side of the cake (see diagram). Place the cone shape on a large flat platter or covered cake board. Place the two smaller triangles side by side on another large flat platter or covered cake board to create a second cone shape.
  4. Tint one can of the white frosting with a small amount of buttercup-yellow food coloring. Use the frosting to frost the two cone shapes. In a small bowl, stir together 1/3 cup white frosting and 1 tablespoon chocolate frosting until well combined. Using a piping bag fitted with a small open-hole tip, pipe lightened chocolate frosting atop cone cakes in a diamond-shape pattern.
  5. Tint a small amount of the white frosting pink using a small amount of red food coloring; use to frost a few of the cupcakes. Top with a small amount of strawberry preserves and/or chocolate ice cream topping. Frost the remaining cupcakes with white frosting or chocolate frosting. Top with nuts, sprinkles, chocolate pieces, and/or cherries.
  6. Arrange six cupcakes above each of the cones on the platters to look like stacks of ice cream scoops.
  7. You will have leftover frosting. Save for another use.

Nutrition Facts (We-All-Scream-For-Ice-Cream Cake)

    Per serving:
  • 381 kcal cal.,
  • 16 g fat
  • (4 g sat. fat,
  • 28 mg chol.,
  • 271 mg sodium,
  • 58 g carb.,
  • 0 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...