12 Servings (1 cake cone per serving)
- 1 (10 oz.) jar of CherryMan Maraschino Cherries, divided
- 12 flat bottomed ice cream cones (aka cake cones)
- 3 tbs. fruit sweetened cherry or raspberry jam
- 3 large egg whites
- ¼ c canola oil
- 1 package of chocolate cake mix
- 1 ½ c whipped cream
Preheat oven to 350°F. Place cones in a 12-cup muffin pan.
Set aside 12 of the cherries to be placed on top. Chop remaining cherries and combine with jam in a small bowl. Set aside.
In a large bowl, whisk egg whites and oil until frothy, about 2 minutes. Stir in cake mix and 1 ¼ c hot water.
Fill each cone with 1 tbs. of cake batter, and top with 1 tsp. of jam mixture. Spoon remaining batter on top to cover jam mixture completely.
Bake for 18-22 minutes or until cake springs back to the touch. Cool completely. Top with whipped cream and a cherry before serving.
Baker’s Tip: Make cones ahead to save time, but be sure not to cover or they will become soggy.
Calories 260 Fat 6 g Sodium 25 mg Carbohydrate 48 g Fiber 1 g Sugars 26 g Protein 4 g