Ice Cream Cone Cakes
A creative twist on the traditional birthday cake. Kids will love eating their cake in a cone instead of on a plate!
Recipe from Betty Crocker
1 hr 20 mins
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)
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.
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.
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.
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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