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Mint Chocolate Cake Cones

Cook Time: 30 minutes

Servings: 18 cake cones

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


  1 pkg Duncan Hines® Devil's Food Cake Mix

  3 large eggs

  1/2 cup vegetable oil

  1 cup water

  18 flat bottom ice cream cones

  2 cans Duncan Hines® Frosting Creations™ Frosting Starter

  2 packet Duncan Hines® Frosting Creations™ Mint Chocolate Flavor Mix

  1/2 cup finely chopped bittersweet chocolate

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Preheat oven to 350°F and prepare cake batter as directed on package. Using a standard muffin/cupcake tin, put a sheet of foil over whole pan, securing it around edges. Using a knife or skewer, poke a hole in foil above each muffin cup. Gently enlarge hole until ice cream cones just fit through it.

Repeat for all cones. Your cones should now be supported by the foil. Fill cones two-thirds full with cake batter and bake 18 to 20 minutes or until toothpick inserted into cake comes out clean. As soon as cones come out of oven, use a skewer or toothpick to poke 3 holes in bottom of cone to let steam and moisture escape.

Cool cones completely. Pour 1 packet of Duncan Hines® Frosting Creations™ Mint Chocolate Flavor Mix into 1 can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended. Repeat with second can and packet.

Mix the chopped chocolate into the Mint Chocolate frosting you just created and transfer frosting to a piping bag with an open star decorator tip. Pipe the frosting in a swirling motion around your cones and serve.

Tip: Cake cones are best served the day they are made, as the cones will lose their crispness the next day.