Ingredients

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

Directions

1. Preheat oven to 350° F. Place cones in a 12-cup muffin pan.

2. Set aside 12 of the cherries to be placed on top. Chop remaining cherries and combine with jam in a small bowl. Set aside.

3. In a large bowl, whisk egg whites and oil until frothy, about 2 minutes. Stir in cake mix and 1 ¼ c hot water.

4. 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.

5. 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.

Nutrition Stats

(Per Serving)

Calories 260  Fat 6 g  Sodium 25 mg  Carbohydrate 48 g  Fiber 1 g  Sugars 26 g  Protein 4 g