Email to Cilla      

Birthday Cake Cones

Source of Recipe

Anne Byrn, The Cake Mix Doctor


Recipe Introduction

Boy, will you delight the little ones when you present these cones filled with--surprise--cake! This is a fun dessert for birthday parties or other festive occasions--the end of school, the beginning of school, a soccer party, you name it. Simply choose your favorite cake-mix flavor, and prepare it pretty close to the package directions. I've chosen chocolate here and add cinnamon to boost the taste. If you go with white or yellow cake, add a teaspoon of vanilla extract instead. You'll need three muffin pans to bake the 28 cones.

List of Ingredients

Serving: 28
Prep Time: 30 minutes
Cook Time: 20 to 25 minutes
Total Time: 55 minutes


28 good-quality flat-bottomed ice cream cones
1 package (18.25 ounces) plain devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower
3 large eggs
1/2 teaspoon ground cinnamon
Fluffy Chocolate Frosting
1 cup colored sugar sprinkles, for garnish



Recipe

Rx
The Cake Doctor says...
Don't overfill these cones. If you do, the batter will run down the sides. If you want to make ice cream part of this treat, fill the cones with less batter, bake, and fill in the top of each cone with a scoop of ice cream just before serving. The kids will bite in and find the cake surprise underneath! By the way, the oven baking will crisp up the cones but not burn or discolor them.

1. Place a rack in the center of the oven and preheat the oven to 350°F. Wrap a small square of aluminum foil around the base of each of the ice cream cones, and stand the cones in ungreased muffin baking pans. Set the pans aside.

2. Place the cake mix, water, oil, eggs, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Spoon about G cup of the batter into each ice cream cone, filling it no more than halfway. Place the pans in the oven; if your oven is not large enough, place two pans on the center rack and place the third pan in the center of the highest rack.

3. Bake the cones until the cake springs back when lightly pressed with your finger, 20 to 25 minutes. Be careful not to overbake the pan on the highest oven rack. Remove the pans from the oven and place them on wire racks to cool for 30 minutes.

4. Meanwhile, prepare the Fluffy Chocolate Frosting (below).

5. Remove the foil from the base of each cone and frost the tops with frosting. Decorate with sugar sprinkles. Carefully place on a platter and serve.

Store these cupcakes in a plastic cake saver or under a glass cake dome at room temperature for up to 4 days.

Fluffy Chocolate Frosting

Serving: makes 3 cups, enough to frost a 2- or 3-layer cake, or 30 cupcakes
Prep Time: 10 minutes
Total Time: 10 minutes

INGREDIENTS:
Rx
The Cake Doctor says...
You can pull together buttercream frostings more easily if both the butter and the milk are at room temperature.

8 tablespoons (1 stick) butter, at room temperature
2/3 cup unsweetened cocoa powder
3 cups confectioners' sugar, sifted, plus additional if needed
1/3 cup whole milk, plus additional if needed
2 teaspoons pure vanilla extract
1/4 teaspoon salt

DIRECTIONS:
1. Place the butter and cocoa powder in a large mixing bowl. Blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Stop the machine. Place the confectioners' sugar, 1/3 cup milk, vanilla, and salt in the bowl, and beat with the mixer on low speed until the frosting lightens and is fluffy, 2 to 3 minutes. Add more milk if the frosting is too thick or confectioners' sugar, 1 tablespoon at a time, if the frosting is too thin.

2. Use the frosting to frost the cake or cupcakes of your choice.