A creative twist on the traditional birthday cake. Kids will love eating their cake in a cone instead of on a plate!
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box. Fill cones about 1/2 full to make 36 to 40 cones. Bake 20 to 25 minutes.
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
After frosting, enjoy a downpour! Sprinkle frosted cone cakes with any of the following: breakfast cereal, animal crackers, dried fruit, candy sprinkles, crushed hard candies, Graham cracker crumbs, granola, mini chocolate chips or chopped nuts.
Vary the flavor of your cake cones by using other varieties of Betty Crocker® cake mix. You could also try different flavors of flat-bottom cones.
Per serving: Calories 220 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2 1/2g, Trans Fat 2g); Cholesterol 0mg; Sodium 200mg; Total Carbohydrate 32g (Dietary Fiber 0g, Sugars 21g); Protein 2g
Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 2%
Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo used with permission from: Betty Crocker Kitchens