For Cone Cake
12 cake (Flat bottom) cones
1 Cup Moist-style Chocolate Cake Mix (1/4 if ab 18.25oz box)
1 Diet Cocoa Mix
1/4 Cup Fat-Free Liquid Egg Substitute
2 tsp Mini Semi-Sweet Chocolate Chips

For Topping
1 Jell0 Sugar Free Double Chocolate Pudding Snack
2 tblsp Chocolate Cake
2 tblsp Rainbow Sprinkle

12 cake (Flat bottom) cones 1 Cup Moist-style Chocolate Cake Mix (1/4 if ab 18.25oz box) 1 Diet Cocoa Mix 1/4 Cup Fat-Free Liquid Egg Substitute 2 tsp Mini Semi-Sweet Chocolate Chips 1 Jell0 Sugar Free Double Chocolate Pudding Snack 2 tblsp Chocolate Cake 2 tblsp Rainbow Sprinkle

Pre heat over to 350.

In a medium mixing bowl, combine pudding and frosting, stirring until mixed well.
Refridgerate until Cone Cakes are ready to be frosted.

Place Mini Chocolate Chips and the contents of cocoa packets in a tall glass. Add 1/4 cup boiling water. Stir until chips and coca mix have dissolved. Add 1/4 cup cold water and stir well.

Place cake mix in a large mixing bowl. Add cocoa mixture and egg substitute, and whip batter with a whisk or fork for 2min. Set aside.

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 over. Bake for 15-20 min or until done.

Cool cone cakes completely, then evenly distribute frosting mixture over the cupcakes, covering the tops entirely.

Add 1/2 teaspoon sprinkles to the top of each frosted cone cake.