Ice Cream Cohen Cakes
What is better than making Ice Cream Cohen Cakes with a 6 year old? Making them with TWO six year olds.
Samuel’s friend, Ben, came to our house to play and I thought it would be fun to have a baking project in which they could participate, should they want. I have not made Ice Cream Cohen Cakes in years and thought it was about time Samuel learned about them.
I first made these treats when my three ‘bigs’ were little. I wanted to make something different for the kids and decided to buy ice cream cake cones, fill them with cake batter and see what happened.
I learned, very quickly, that if you put batter above the inside ridge line of the cone, it will overflow all over your oven. As it is, filling them with just enough batter to go to the line will still send a bit of the batter over. However, this is actually the look I like. Kind of like having ice cream dripping down the cone.
In terms of decorating Ice Cream Cohen Cakes, your imagination is the limit. I chose not to change the color of the frosting I made with the boys, because we were decorating them for Christmas and Hanukkah. Although, I was more than a tad disappointed that the only readily available Hanukkah color toppings I could find were Almond Joy blue/cream/brown candies.
Wondering about the taste of Ice Cream Cohen Cakes? The cones do lose some of their crunch through the baking process, but they are still delicious. Shoshana ate three, two without frosting and one with frosting (she is not a giant frosting fan.)
The bottom line is that Ice Cream Cohen Cakes are a fun baking project to do with your kids…or somebody else’s!
|Ice Cream Cohen Cakes|| |
- 12 regular size ice cream cake cones
- 1 ounce unsweetened chocolate
- 1 cup cake flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons unsweetened cocoa
- 6 tablespoons sour cream
- 2 tablespoons vegetable oil
- ¼ cup boiling water
- 4 tablespoons unsalted butter, softened
- ¾ cup plus 2 tablespoons light brown sugar
- 1 egg, room temperature
- ½ teaspoon vanilla extract
- 6 tablespoons unsalted butter, softened
- 2½ tablespoons vegetable shortening
- 12 ounces confectioners sugar
- 2 tablespoons plus 1 teaspoon milk
- ¼ teaspoon vanilla extract
- Rainbow, chocolate or any other sprinkles for decorating
- For the cake:
- Preheat the oven to 375°. Line each of the 12 cups of a muffin tin with aluminum foil by taking three 12 x 12-inch pieces of aluminum foil and cutting them quarters. The cones will sit in these for balance during baking and cooling.
- Melt the unsweetened chocolate in the microwave until completely melted. Set aside.
- Stir together cocoa, sour cream, vegetable oil and boiling water. Set aside.
- Whisk flour, baking soda and salt together. Set aside.
- In a mixing bowl, beat the butter and brown sugar until combined, about 3 minutes, scraping the bowl down as needed. This will not be light and fluffy. Add the egg and beat until smooth. Add ½ the dry ingredients followed by cocoa mixture and then the remaining dry ingredients. Scrape down bowl in between additions. Add melted chocolate and vanilla and mix until well blended.
- Using an ice cream scoop, transfer cake batter into ice cream cones. Fill only to the ridgeline, just before the top of the cone angles out, otherwise the batter will overflow.
- Bake at 375° for 24 minutes. Cool completely in the pan, on a cooling rack, before frosting.
- For the frosting:
- Combing all ingredients into large mixing bowl and beat until smooth.
- Transfer frosting to a quart size plastic freezer bag. Release air and close the bag. Cut small piece off from a bottom corner (not the side that closes.) Squeeze the frosting out of the bag onto the top of the cake. Sprinkle the tops with decorative sprinkles.
- Refrigerate for storage, but let Ice Cream Cohen Cakes come to room temperature before serving.
- Betsy's tidbits:
- The cake will probably overflow. You may either eat the pieces that bake over or leave them on the cones to give the appearance of ice cream dripping down.
- Do not overfill bag with frosting. If need be, add more frosting to bag.
- You must use a freezer bag. The regular ones are not strong enough to squeeze out the frosting.