Join Anita Manager as she teaches you how to make a mixed cocktail and a correlating treat! Spreading a little light through the darkness and chocolate through the custard!

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Ingredients
1/2 cup unsalted butter softened to room temperature (113g)
½ cup canola oil* (120ml)
1 1/2 cup granulated sugar 300g
4 eggs room temperature preferred
1 Tablespoon vanilla extract
3 cups all-purpose flour (375g)
1 Tablespoon baking powder
1/2 teaspoon salt
1 1/4 cup buttermilk room temperature preferred (300ml)

Instructions
Step 1
Preheat oven to 350F (177C) Prepare your ice cream cones in a popover or muffin tin
Step 2
In the bowl of a stand mixer (or in a large bowl using an electric mixer) cream together the butter, canola oil and sugar until creamy and well-combined.
Step 3
Add eggs, one at a time, beating well after each addition.
Stir in vanilla extract.
Step 4
In a separate whisk together flour, baking powder, and salt.
Step 5
Gently mix, alternate adding flour mixture and buttermilk to the butter mixture, starting and ending with flour mixture and mixing until just combined after each addition. The batter should be smooth and completely combined, but avoid over-mixing.
Step 6
Evenly divide batter into your ice cream cones approximately 5 ounces into Jumbo cones, and bake on 350F (175C) for 20-25 minutes. When the cake is done, the surface should spring back to the touch and a toothpick inserted in the center should come out mostly clean with few moist crumbs (no wet batter).
Step 7
Top with your favorite buttercream frosting and ice cream toppings

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