Ingredients

1¾ cups (425 mL) white cake mix with sprinkles (about half of a 15½ oz. or 515 g box)
½ cup (125 mL) milk
¼ cup (60 mL) vegetable oil, plus more for spritzing
2 egg whites
1½ cups (375 mL) white chocolate morsels
2 tsp (10 mL) coconut oil
2 tbsp (30 mL) rainbow sprinkles
12 ice cream sugar cones
Oil for brushing

Directions

Preheat the oven to 350°F (180°C).
Whisk the cake mix, milk, vegetable oil, and egg whites until combined.
Brush or spritz the Donut Hole Pan with oil. Divide the batter (about 1 tbsp/15 mL) into the wells of the pan. Bake until golden brown and a toothpick inserted in the cakes comes out clean, 10–12 minutes; let cool.
Meanwhile, microwave the white chocolate and coconut oil until they have melted, about 1–2 minutes, stirring every 30 seconds. Allow the chocolate to cool. Add ½ tsp (2 mL) melted white chocolate and ¼ tsp (1 mL) sprinkles into the bottom of each cone.
Press one cake into each cone. Then place another cake on top with the rounded side up (this is the part you’ll decorate).
Glaze the top of each cone with the remaining white chocolate, about 1 tbsp (15 mL) per cone, and top with sprinkles.
Allow the chocolate to cool and harden before serving.

Yield:

12 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 350, Total Fat 15 g, Saturated Fat 9 g, Cholesterol 0 mg, Sodium 240 mg, Carbohydrate 45 g, Fiber 0 g, Sugars 32 g (includes 4 g added sugar), Protein 7 g