Hungry Girls death by chocolate cake cones

For cone cakes:
12 cake (flat-bottom) cones
1 C. moist-style choc cake mix (1/4th of an 18.25oz. box)
One 25 cal. packet diet hot cocoa mix
1/4 C. fat-free liquid egg sub
2 tsp. mini semi sweet choc. chips

For topping:
1 Jello Sugar Free Double Chocolate Pudding Snack
2 Tbsp choc frosting
2 Tbsp rainbow sprinkles (optional not calculated in calories)

Preheat to 350. In a medium mixing bowl, combine pudding and frosting, stirring until mixed well. Refrigerate until cakes are ready to be frosted. Place mini choc chips and contents of cocoa pkt in a tall glass. Add 1/4 C. boiling water. Stir until chips & cocoa until dissolved. Add 1/4 cup cold water and stir well. Place cake mix in a large mixing bowl. Add cocoa mixture and egg sub, and whip batter with a fork or whisk for 2 minutes. Set aside. Make sure cones stay upright/sit flat. Place each cone upright in a cup of a 12 cup muffin pan. Carefully spoon batter into cones until cones are a little more than halfway full. Allow cones to sit for a few minutes while batter settles. Very carefully transfer pan to the oven. Bake for 15 to 20 minutes, until a toothpick inserted into the center comes out clean. Cool Cone Cakes completely, then evenly distribute frosting mixture over the cupcakes, covering the tops entirely. Add 1/2 tsp. sprinkles to the top of each frosted Cone Cake. Makes 12 svgs.

Serving Size: makes 12 cones

Number of Servings: 12

Recipe submitted by SparkPeople user FSHATTO.