Halloween Witch Hats

• 24 ice cream sugar cones
• 1 package yellow cake mix (regular size)
• 1/2 cup chocolate frosting
• 24 chocolate wafers
• 1 can (16 ounces) vanilla frosting
• 1/4 teaspoon orange paste food coloring
• 12 green apple Jolly Rancher Chews, halved
• Purple nonpareils

1. Cover the top of a 10-in. fluted tube pan with a double layer of heavy-duty aluminum foil. Using a skewer or paring knife, poke 12 holes in the foil, making one hole in the center and eleven holes around it, about 2-1/2 in. apart. Gently insert a cone in each hole, leaving the top 1 in. of cone above the foil.
2. Prepare cake batter according to package directions. Spoon 1 tablespoon plus 1 teaspoon batter into each cone. Bake at 350u0b0 for 14-16 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack.
3. Repeat with remaining cones and additional batter. Use remaining batter to bake cupcakes.
4. Spread 1 teaspoon chocolate frosting onto the center of each chocolate wafer. Top with cone, cake side down.
5. In a large bowl, beat vanilla frosting and food coloring. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #45 round tip. Fill bag with orange frosting. Pipe around cone rims; attach candies for buckles. Frost cupcakes with remaining frosting; sprinkle with nonpareils.

cream sugar cones, yellow cake, chocolate frosting, chocolate wafers, vanilla frosting, orange paste food coloring, apple jolly rancher chews, purple nonpareils

Taken from www.tasteofhome.com/recipes/halloween-witch-hats/ (may not work)