Ingredients:
- 1 pkg. Duncan Hines® Devil's Food Cake Mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 1/3 cups water
- 18 flat bottom ice cream cones
- 2 cans Duncan Hines® Frosting Creations™ Frosting Starter
- 2 packets Duncan Hines® Frosting Creations™ Mint Chocolate Flavor Mix
- 1/2 cup finely chopped bittersweet chocolate
Preparation:
- Preheat oven to 350°F and prepare cake batter as directed on package.
- Using a standard muffin/cupcake tin, put a sheet of foil over whole pan, securing it around edges.
- Using a knife or skewer, poke a hole in foil above each muffin cup. Gently enlarge hole until ice cream cones just fit through it.
- Repeat for all cones. Your cones should now be supported by the foil.
- Fill cones two-thirds full with cake batter and bake 18 to 20 minutes or until toothpick inserted into cake comes out clean.
- As soon as cones come out of oven, use a skewer or toothpick to poke 3 holes in bottom of cone to let steam and moisture escape.
- Cool cones completely.
- Pour 1 packet of Duncan Hines® Frosting Creations™ Mint Chocolate Flavor Mix into 1 can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended. Repeat with second can and packet.
- Mix the chopped chocolate into the Mint Chocolate frosting you just created and transfer frosting to a piping bag with an open star decorator tip.
- Pipe the frosting in a swirling motion around your cones and serve.
Tip:
Cake cones are best served the day they are made, as the
cones will lose their crispness the next day.
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