Ice Cream Cone Cakes
Prep Time: 15 Mins
Yields: 24 Cone cakes
Ingredients:1 box Betty Crocker® SuperMoist® Rainbow Chip Cake Mix
Water, vegetable oil and eggs called for in cake mix directions
24 flat-bottom ice cream cones
2 containers (8.4 oz each) Betty Crocker® Cupcake Icing (any flavor)
Betty Crocker® Candy Sprinkles
Instructions: 1. Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cups in 24 regular-size muffin cups.
2. Make cake batter as directed on box, using water, oil and eggs. Fill each cup two-thirds full of batter. 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). Remove from pan. Cool completely, about 30 minutes. Remove paper baking cups. Frost cake portions with frosting. Decorate with candy sprinkles.