Prep Time 15m
Cook Time 25m
Ready Time 80m
Yield 12 cones

  • 1/4 cup Crisco® All-Vegetable Shortening
  • OR 1/4 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 3/4 cup sugar
  • 1 large egg, slightly beaten
  • 1/2 teaspoon vanilla extract
  • 1 cup Pillsbury™ Softasilk® Enriched & Bleached Cake Flour, sifted
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup milk
  • 2 tablespoons cocoa powder
  • 2 tablespoons mini chocolate chips
  • 1 dozen large flat-bottom cones
  • Classic White Frosting
Preparation Directions
  • Step 1Heat oven to 350ºF.
  • Step 2Combine shortening and sugar in large bowl; beat at medium speed of electric mixer until well blended. Add egg and vanilla. Mix well.
  • Step 3Combine cake flour, baking powder and salt in medium bowl. Add to shortening mixture alternately with milk, mixing thoroughly after each addition.
  • Step 4Place half the batter in a separate bowl; stir in cocoa and mini chocolate chips. Mix until well blended.
  • Step 5Divide batters into cones, alternating chocolate and plain batter. Run a skewer through the batter once or twice to swirl the colors. Set cones in muffin cups or on a baking sheet.
  • Step 6Bake 25 to 30 minutes. Cool.
  • Step 7Prepare frosting and frost cakes, or pipe on the frosting with a star tip in a circular pattern to create a swirled top.
  • Step 8Decorate with assorted candies, sprinkles, coconut and marshmallows. Top with a maraschino cherry.
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