Ice Cream Cones – Crisp cake cones are shaped with a flat bottom. The sugar cone is crunchy, a little more durable, and sweeter with the well-known pointed end. Beyond these two cones, there is the baked waffle cone that you get in ice cream shops. To me, these large waffle cones filled with ice cream are pretty much a meal, and if you add some of the many toppings, this is a meal including dessert!
Mainstream Flavors – These have got to be Vanilla, Chocolate, Strawberry, and Neapolitan ice cream.
1 package (16 ounces) pound cake mix
2/3 cup water
1 quart vanilla ice cream, softened
1 container (11.75 ounces) strawberry ice cream topping
1 can (8 ounces) crushed pineapple, drained
1/4 cup chopped pecans
2 jars (6 ounces each) maraschino cherries
1 container (12 ounces) non-dairy whipped topping, thawed
Chocolate sprinkles and whole maraschino cherries to garnish
Preheat oven to 325 degrees. Combine cake mix, water, and eggs in a large bowl; beat at low speed of an electric mixer 30 seconds. Beat at medium speed 2 minutes. Pour into 3 greased 8-inch round cake pans. Bake 18 to 23 minutes or until a toothpick inserted in center of cake comes out clean. Cool in pans 5 minutes. Remove from pans and cool completely on a wire rack.