Butter Pecan Ice Cream Cones

Enjoy these delicious ice cream cones made using Betty Crocker® SuperMoist® butter pecan cake mix and frosting – a wonderful dessert.

Prep Time

Minutes

Total Time

2:45

Hrs:Mins

Makes

servings

box Betty Crocker® SuperMoist® butter pecan cake mix

Water, vegetable oil and eggs called for on cake mix box

3/4

cup Betty Crocker® Rich & Creamy cream cheese frosting (from 1-lb container)

2/3

cup candied pecan halves, chopped

sugar-style ice cream cones with pointed ends or flat-bottom ice cream cones

1 1/2

cups white candy melts or coating wafers (10 oz)

candied pecan halves

Heat oven to 350°F. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting and 1/2 cup of the chopped candied pecans; mix until mixture holds together. Shape into 8 (2-inch) balls; place on cookie sheet. Freeze about 30 minutes. Fill ice cream cones with remaining cake mixture; set aside.
In small microwavable bowl, microwave candy melts on High 1 to2 minutes, stirring once, until smooth. Remove cake balls from freezer. Dip bottom of 1 cake ball in melted candy; place on ice cream cone. Press gently to adhere. Stand in ice cream cone holder. (If holder is unavailable, tightly cover top of empty rectangular pan, at least 2 1/2 inches deep, with heavy-duty foil. Cut 8 slits, 1 inch long and 3 inches apart, in foil.) Let stand until set. Repeat with remaining cake balls, melted candy and cones. When all are set, spoon remaining melted candy onto each cake ball, covering completely. Top each with 1 pecan half and remaining chopped pecans. Let stand until set.

Makes 8 servings (1 cupcake cone)

Nutrition Information:

1 Serving (1 Serving)

Percent Daily Value*:

Exchanges:

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.