Ice Cream Cone Cakes

Ice Cream Cone Cakes



1	box Betty Crocker® SuperMoist® party rainbow chip cake mix
	Water, vegetable oil and eggs called for on cake mix box
24	flat-bottom ice cream cones
1	to 2 containers Betty Crocker® Rich & Creamy frosting (any flavor)

1	box Betty Crocker® SuperMoist® party rainbow chip cake mix
	Water, vegetable oil and eggs called for on cake mix box
24	flat-bottom ice cream cones
1	to 2 containers Betty Crocker® Rich & Creamy frosting (any flavor)

1 box of cake mix, any flavor

water, oil and eggs called for on cake mix box

24 flat bottom ice cream cones

2 containers of frosting, any flavor

Heat oven to 350°F (325°F 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 cake with frosting, and decorate as desired. Store loosely covered.

**these are not fun to try to transport unless you want to buy the special carrier they make for them**