Most of us enjoy ice cream cones and cake. So, why not eliminate the ice cream from the cone and instead add cake? Ice cream cone cakes put a new spin on the average cupcake-plus, they are not nearly as messy to eat. Without the ice cream, no more freezing teeth--guaranteed! Ice cakes are fun to eat and easy to make.
Instructions
1. Preheat oven to 350 degrees (or 325 degrees for dark or nonstick muffin pans).
2. Place a paper baking cup into each cup of the muffin pan. Use one large 24 cup pan, or combine two 12 cup pans for a total of 24 ice .
3. Read the directions for the cake mix and prepare accordingly. Fill the ice cream cones with the cake batter until they are 2/3 full.
4. Put the ice --full of the cake batter--upside down in the muffin pan.
5. Bake the ice cream cone cakes in the oven for 15 to 20 minutes. When you can insert a toothpick into the middle of the ice cream cone cakes and it comes out clean, the cakes are done!
6. Remove the ice cream cone cakes from the oven and let them cool. Don't be surprised if the cakes have tilted while cooking.
7. Remove the paper baking cups from the ice cream cone cakes once they have cooled completely. Apply frosting and decorations. Serve and enjoy!
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