Preheat oven to 350. Place ice cream cones in muffin tins or use a large
flat baking sheet. Fill cups 1/2 full with cake batter. Be careful not to
overfill or the batter will run down the sides of the cones. Bake 18 to 23
minutes (or as directed on package for cupcakes). Done when center springs
back when lightly touched.
Frost as desired when cool.
These are best when eaten same day or the cone will get soggy. Makes about
20 from one box of cake mix.
Originally posted on GEnie by M.CARMAIN1 [Melinda]
