From ARROWHEAD MILLS A yummy choice for a fall dessert. Best of all, it’s gluten-free and full of farmhouse fall flavor! INGREDIENTS 1 pear 1/4…
From PILLSBURY BAKING
Makes 2 Dozen Cupcake Cones
Have your cake and cones and eat it too!
INGREDIENTS
1 package PILLSBURY Moist Supreme Devil’s Food Premium Cake Mix
1 cup water
1/2 cup Vegetable Oil
3 large eggs
24 ice cream cake cones (about 2 3/4 inches tall with flat bottoms)
1 container PILLSBURY Creamy Supreme Chocolate Fudge Flavored Frosting
Decorator sprinkles
DIRECTIONS
1.Heat oven to 350 degrees. Prepare cake according to package directions using water, oil, and eggs. Spoon 3 tablespoons batter into each cone. (Do not overfill.) Stand cones upright in 13 x 9 inch baking pan.
2.Bake 25 to 28 minutes or until toothpick inserted into center comes out clean. Cool completely on wire rack.
3.Place frosting in decorating bag fitted with medium start tip. Pipe a decorative swirl on top of each cupcake cone, beginning at outside edge and moving upward. Top with decorator sprinkles.
Find this recipe and more holiday treats at pillsburybaking.com
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