Prep Time:20 min
Start to Finish:2 hr 35 min
Makes:30 to 36 cupcake cones
1 box Betty Crocker® SuperMoist® cake mix (any non-swirl flavor)
Water, vegetable oil and eggs called for on cake mix box
30 to 36 flat-bottom ice-cream cones
1 container (12 oz) Betty Crocker® Whipped frosting (any flavor)
Assorted candies and decorations, if desired
1. Heat oven to 350°F. Make cake batter as directed on box, using water, oil and eggs. Fill 12 cones about half full of batter. Stand cones in muffin pan. Refrigerate any leftover batter until ready to fill and bake remaining cones.
2. Bake 20 to 25 minutes or until toothpick carefully inserted in center comes out clean. Cool completely, about 1 hour. Frost with frosting and decorate as desired. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Fill cones about half full. Makes 36 to 40 cupcake cones.
Nutrition Information:
1 Serving: Calories 160 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2g, Trans Fat 1g); Cholesterol 20mg; Sodium 135mg; Total Carbohydrate 24g (Dietary Fiber 0g, Sugars 15g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 2% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
