4.4
5 ratings

Ice Cream Cone Cakes Recipe

Betty Crocker

Why should kids eat cake from a plate when they can eat it from an ice cream cone with sprinkles and candy on top? With this recipe, they can. They can even decorate their own cake cone with frosting and toppings. To really mix things up, compliment the cake with ice cream served on a plate.

Ingredients

  • One 16-ounce box rainbow cake mix, preferably 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
  • 1-2 containers frosting, preferably Betty Crocker Rich & Creamy frosting

Directions

Preheat the oven to 350 degrees for regular pans and 325 degrees for nonstick pans. In 24-cup muffin tin, place 24 paper baking cups. Make the cake batter as directed on the box.

Divide the batter evenly among the muffin cups, about 2/3 full. Place an ice cream cone upside down on the batter in each cup. Bake 16-22 minutes, then remove the cake from the oven and let it cool for about 30 minutes. Remove the paper baking cups and generously frost the cake with frosting. Decorate with desired garnishes such as cereal, animal crackers, dried fruit, candy sprinkles, crushed hard candies, graham cracker crumbs, granola, mini chocolate chips. Store loosely covered.

 

Nutritional Facts
Servings24
Calories Per Serving238
Total Fat7g10%
Sugar29gN/A
Saturated1g7%
Protein1g2%
Carbs44g15%
Vitamin E0.6mg3.1%
Vitamin K4µg5%
Calcium6mg1%
Fiber0.2g0.7%
Folate (food)3µgN/A
Folate equivalent (total)26µg6%
Folic acid14µgN/A
Iron0.5mg2.7%
Magnesium3mg1%
Monounsaturated2gN/A
Niacin (B3)0.6mg2.9%
Phosphorus15mg2%
Polyunsaturated3gN/A
Potassium24mg1%
Riboflavin (B2)0.1mg7.5%
Sodium219mg9%
Sugars, added18gN/A
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