Recipe: Double Dip Ice Cream Cone Cakes

Heat oven to 350F. Prepare cake mix as directed on package. Divide batter
evenly between greased and floured 8" round and 8" square baking pans. Bake
as directed on package. Cool 10 minutes; remove from pans. Cool completely
on wire racks. Cut cakes as follows: Cut round cake exactly in half. Cut 8"
square cake from one corner to across to middle of opposite side. Cut from
next corner back to the middle of opposite side. Assembly pieces on large
serving tray. 2 half circle pieces on top of each other; 2 end half
triangles on top of triangle piece fitted to the cut edge of circle piece,
making an ice cream cone shape. Microwave chocolate and milk in med. bowl
on HIGH 2 minutes or until chocolate is almost melted. Stir until chocolate
is completely melted. Cool 20 minutes or until room temperature. Gently
stir 1-1/2 cups of the whipped topping into chocolate with wire whisk until
blended. Frost "cones" with chocolate whipped topping mixture; decorate
with candies, if desired. Frost "ice cream" with remaining whipped topping;
decorate with sprinkles. Refrigerate until ready to serve. Top with
cherries just before serving.