Cakes In A Cone

"Fun, get creative recipe! Made a double batch using two different cake mixes and found that the mix calling for eggs, water and butter (not oil) baked better, yeiled a much better looking cone and ha..." See mored less overflow problems. Using 1.75 ounce cones, I got 25 cones from one box of cake mix. I filled them up to just shy of the top inside line, gently tapped the bottom of the cone to settle the mix and baked them in a cupcake pan with paper liners. The only time I had overflow was when the edge of the cone was broken. If one should overflow to the bottom, I found that if you take it out and replace the paper liner, it breaks the stream and stops. Just frost the drips, after all ice cream melts! Frosted with canned chocolate chip icing, the cones look really authentic! Tip for transporting: Use egg cartons. Cut off the top, then bottoms of each egg holder and you have a "collar" that holds the cones. Then I taped the egg carton collars into a box lid and it made for both easy transport and serving when sitting on a buffet table."

"These treats are cute and taste good IF eaten the day they are baked. If made the day before serving they are a DISASTER!!! The cones get gooey and soggy the next day...." See more"

"of course this is a great recipe expecially for those with children in school (they work with any occation!). for those of you with "soggy" problems or with not wanting to many for just the family, tr..." See morey freezing then before or after there iced, then pull out the night before you need them for school/work, or the morning you may want them for dessert. this also keeps them tasting fresh baked! try it with all your baked needs. don't be afraid of the freezer."