Vanilla Chocolate Swirl Ice Cream Cone Cakes

Methods/steps

preheat oven to 350°F.
cream crisco and sugar in a mixer bowl. add egg and vanilla extract; mix well.
combine cake flour, baking powder and salt. add to egg mixture alternately with milk, mixing thoroughly after each addition.
place half the batter in a separate bowl and stir in cocoa and mini chocolate chips. mix until well blended.
divide the 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.
bake at 350°F for 25 to 30 minutes; cool.
prepare frosting and frost cakes, or pipe on the frosting with a star tip in a circular pattern to create a swirled top.
decorate with assorted candies, sprinkles, coconut and marshmallows; top with a maraschino cherry.