Ice Cream Conecakes
Yield
20 conesPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | each |
ice cream cones
(flat bottoms) |
* |
| 1 | package |
cake mix
prepared as directed |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | each |
ice cream cones
(flat bottoms) |
* |
| 1 | package |
cake mix
prepared as directed |
Directions
Preheat oven to 350℉ (180℃).
Place ice cream cones in muffin tins or use a large flat baking sheet.
Fill cups ½ full with cake batter. Be careful not to overfill or the batter will run down the sides of the cones.
Bake 18 to 23 minutes (or as directed on package for cupcakes).
Done when center springs back when lightly touched.
Frost as desired when cool.
These are best when eaten same day or the cone will get soggy.
