Ice Cream Cone Cakes

Sorce	Froggertnd
Caloric	:1 Serving: Calories 220 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2 1/2g, Trans Fat 2g); Cholesterol 0mg; Sodium 200mg; Total Carbohydrate 32g (Dietary Fiber 0g, Sugars 21g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin
Ingridients	Prep Time:10 min Start to Finish:1 hr 20 min Makes:24 cone cakes 1 box Betty Crocker® SuperMoist® party rainbow chip cake mix Water, vegetable oil and egg whites called for on cake mix box 24 flat-bottom ice cream cones 1 to 2 containers Betty Crocker® Rich & Creamy frosting (any flavor)
Instructions	1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. 2. 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. 3. Bake 15 to 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, and decorate as desired. Store loosely covered. High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box. Fill cones about 1/2 full to make 36 to 40 cones. Bake 20 to 25 minutes.