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Strawberry Dream
Strawberry Dream





Print This Delicious Cake in a Cone Cake Recipe

Cake In A Cone Recipe

If you want to make these but fear the soggy cone, don't be afraid! It only happens when they are overfilled with batter and the batter leaks over the sides during baking. Whenever I make them, I fill each one just a bit over half full (it seems like such a little bit), but it will rise to the top. Cake In A Cone cakes are perfect for decorating.

1 to 2 boxes Comet ice cream cups
1 box cake mix any flavor or brownie mix

Cake Toppings

Chopped walnuts
Chopped raisins
M&M candies
1 box Prepared Frosting mix or Ice Cream

Oven Temp ~ 350°
Baking Time ~ 30 -
Pan Type ~ Ice Cream Cones
Preheat the oven.
Follow directions on the cake or brownie box when mixing.
Fill each cone with 1/4 cup cake batter and bake.
Cool Cake in a Cone, then frost with icing or top with ice cream and sprinkles of your choice.
Great for kids birthday parties.
Serves 24
Nutrition facts:
Serving Size 65 g
Calories 270
Calories from Fat 97
Total Fat 10.8g 17%
Saturated Fat 2.3g 11%
Cholesterol 0mg 0%
Sodium 181mg 8%
Total Carbohydrates 42.3g 14%
Dietary Fiber 0.8g 3%
Sugars 30.5g
Protein 2.5g
Vitamin A 0% • Vitamin C 1% • Calcium 5% • Iron 3%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!