Ice Cream Cone Cakes
1 box rainbow chip cake mix
water, veg. oil & egg whites called for on cake mix box
24 flat-bottom ice cream cones
1-2 containers creamy frosting (any flavor)
Heat oven to 350*°F. (325*F for dark or nonstick pans). Place paper baking cup in each of 24 regular size muffin cups. Make cake batter as directed on box. Fill each cup 2/3 full of batter (1 heaping tablespoon each). Place ice cream cone upside down on batter in each cup. Bake 15-20 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, & decorate as desired. Store loosely covered. Makes 24 cone cakes.
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