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Prep 30min
Total45min
Servings12
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Ingredients
1
box Betty Crocker™ Super Moist™ Devil's Food Cake Mix (or your favorite flavor), batter prepared according to package instructions (but NOT cooked)
12
sugar ice cream cones
1
cup white chocolate chips
1
teaspoon shortening or vegetable oil (if needed)
Sprinkles (for garnish)
Chow mein noodles (for garnish)
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Steps
1
Preheat oven to 350°F.
2
Prepare a baking rack for your cones by turning an aluminum foil baking pan upside down and cutting out 12 evenly-spaced quarter-sized holes in the top of the pan.
3
Secure the ice cream cones in the holes so that they stand up straight with the open ends of the cone facing up, adjusting the size of the holes if need be.
4
Fill each ice cream cone half full with cake batter. Then carefully transfer to the oven and bake for about 10-12 minutes, until cake batter is cooked through and the tops spring back lightly if touched.
5
Remove pan from oven, and immediately use a pair of scissors to snip off the bottom inch or so of each cone. You want the opening large enough to place your teepee toppers in there. Then let the teepee cakes cool completely.
6
Once the teepee cakes are ready, heat your chocolate chips in the microwave or double boiler. If they are extra thick, stir in a teaspoon or two of shortening until a thinner consistency is reached.
7
Dip the wide end of the ice cream cone in the melted chocolate so that the chocolate comes up the side of the cone , and then carefully dunk it again in a bowl of sprinkles. Repeat on the small end of the ice cream cone, and then stick a few chow mein noodles in the top to complete your teepee.
8
Place the teepees on a sheet of wax or parchment paper to finish drying. Then serve once cooled.
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No nutrition information available for this recipe
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