You can use any flavor of cake mix as well as flavored or colored cones. After frosting, you may sprinkle the cone cakes with graham cracker crumbs, mini chocolate chips, chopped nuts or another favorite topping. Help steady the cakes on a serving plate by putting a small amount of frosting on the cone bottom.
1 box rainbow chip cake mix
Water, vegetable oil and eggs called for on cake mix box
24 flat-bottom ice cream cones
Homemade or canned frosting
Heat oven to 350 degrees (325 for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
Make cake batter as directed on box. Divide batter evenly among muffin cups (two-thirds full). Place ice cream cone upside down on batter in each cup.
Bake 16 to 22 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 cakes and decorate as desired. Store loosely covered. Makes 24 cone cakes.
Per serving: 158 calories ( 30 percent from fat), 5.2 g fat (.8 g saturated, 1.4 g monounsaturated), 7.7mg cholesterol, 1.6 g protein, 26 g carbohydrates, .3 g fiber, 176 mg sodium.
