Ice Cream Cone Cakes
Recipe from Betty Crocker

A creative twist on the traditional birthday cake. Kids will love eating their cake in a cone instead of on a plate!


Ice Cream Cone Cakes

by 13  people


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Servings: 24
Prep Time: 10 mins
Total Time: 1 hr 20 mins
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Ingredients
  • 1   box 
    Betty Crocker® SuperMoist® party rainbow chip cake mix
  •  
    Water, vegetable oil and egg whites called for on cake mix box
  • 24   
    flat-bottom ice cream cones
  • 1 - 2   containers 
    Betty Crocker® Rich & Creamy frosting (any flavor)
Directions
1.
Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2.
Make cake batter as directed on box. Fill each cup 23 full of batter (1 heaping tablespoon each). Place ice cream cone upside down on batter in each cup.
3.
Bake 15 to 20 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate as desired. Store loosely covered.
Tip:

1.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box. Fill cones about 1/2 full to make 36 to 40 cones. Bake 20 to 25 minutes.
Nutrition information
Per Serving: cal. (kcal) 220, Fat, total (g) 9, sat. fat (g) 3, carb. (g) 32, Trans fatty acid (g) 2, sugar (g) 21, pro. (g) 2, sodium (mg) 200, calcium (mg) 20, iron (mg) 0, Starch () 1, Other Carb () 2, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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