Ingredients:
18 1/4 Ounce(s) Chocolate Cake Mix
1 1/4 Cup(s) Water
1/2 Cup(s) Oil
3 Eggs
30 Flat Bottom Ice Cream Cones
5 Cup(s) Sifted Powdered Sugar
3/4 Cup(s) Shortening
1/2 Cup(s) Butter, softened
2 1/2 Tablespoon(s) Milk
1 1/4 Teaspoon(s) Almond Extract |
Directions: Preheat oven to 350F degrees. In large bowl, combine first cake mix,
water, oil, and eggs according to cake mix package directions. Fill
each cone with about 2 1/2 tablespoons of batter. Place cones about
3" apart on an ungreased baking sheet. Bake 25 to 30 minutes. Cool
completely.
For icing, beat powdered sugar, shortening, butter, milk, and almond
extract together in large bowl until smooth. Ice each cupcake with
about 1 tablespoon of the icing. Before icing hardens, decorate with
candy and/or sprinkles. Store in airtight container.
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