1 white cake mix-tested Duncan Hines
1 package Banana Cream instant pudding and pie mix
1 1/3 cup water
2 tablespoons vegetable oil
3 large egg whites
8 waffle bowls
1/3 cup heavy whipping cream
1 cup mini chocolate chips
2 teaspoons corn syrup
2 cups vanilla frosting-or fresh whipped cream
8 long stemmed maraschino cherries, drained and dried
1-4 ounce package cream cheese-softened
2 tablespoons granulated sugar
1 tablespoon special dark cocoa
1 egg yolk
1/2 cup sweetened coconut-optional
Garnish: assorted sprinkles
Preheat oven to 350. Wrap outsides of waffle bowls with aluminum foil. Place on a parchment lined baking sheet. (If you are making mini ice cream cones, place mini cones in a mini cupcake pan for baking.)
In large mixing bowl, place cake mix, pudding mix, egg whites, water, vegetable oil. Beat on medium speed until smooth. Place batter in a disposable pastry bag with no tip. Set aside.
Prepare filling: place cream cheese, sugar, cocoa, yolk in small mixing bowl. Mix until smooth. Add coconut if desired. Place filling mixture in a disposable pastry bag with no tip.
Cut the end of the cake batter pastry bag to 1/2 inch, Pipe batter into foil lined waffle bowl 2/3 full. Cut the end of the filling pastry bag to 1/2″ and pipe one dollop into center of each waffle bowl cake batter. Cover the filling with additional cake batter.
Place waffle bowl cakes in oven and bake 30-35 minutes. Repeat with mini ice cream cones if desired, filling cones 2/3 full. Bake mini ice cream cones 15 minutes or until cake is done.
After cakes are baked remove from oven and allow to cool 30 minutes.
Prepare chocolate topping. Place heavy cream in a small microwave proof mixing bowl. Heat 1 minute until very warm but not boiling. Add mini chocolate chips and corn syrup. Stir until completely smooth and shiny. Pour this chocolate sauce over the top of the entire cake surface, making it look like a chocolate sundae.
Place whipped cream or vanilla frosting in a piping bag fitted with tip 1 M. Pipe a large swirl of frosting or cream on top of the chocolate sauce, sprinkle with assorted sprinkles and top with one long stemmed cherry.
Yield: 8 servings