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Specialty Desserts

Mint Chocolate Cake Cones

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Ice cream cones filled with cake and topped with mint chocolate frosting won’t drip, but they’ll certainly make you melt.

  • Hands-On Time: 30 Minutes
  • Total Time: 1 Hour 20 Minutes
  • Servings: 24
  • Difficulty: Super Simple
  • Rating:

Ingredients


Baking Instructions

  1. Preheat oven to 350ºF. Completely cover the top of muffin pan(s) with aluminum foil, securing foil around edges. Carefully poke small holes into each cup. Gently insert cones into holes. (Cones should be supported by foil.)
  2. Combine cake mix with water oil and eggs in large bowl.
  3. Beat with an electric mixer at medium speed for 2 minutes. Spoon batter into cones, filing about ¾ full.
  4. Bake 18 minutes or until toothpick inserted in center comes out clean. Gently poke bottoms of cones with toothpick to allow some steam to escape.
  5. Cool completely in pans on wire rack.
  6. Combine frosting with green food color, mint extract and chopped chocolate chips. Pipe onto cones.
  7. Baking Tip: Cake cones are best served the day they are made. They may lose their crispness the next day.

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Tips

Parchment Paper

Parchment Paper

If you use jelly roll pans frequently, you might be interested to know that an 11x17-inch pan can be substituted with a 12x16-inch pan and then the parchment paper fits already!


Easy Sugar Cookie Rolling Tip

Easy Sugar Cookie Rolling Tip

Use powdered sugar to roll sugar cookies. You will be able to use all of the dough it will not dry out. Bake on parchment paper.





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