Preheat oven to 350 degrees. Cover a bundt pan with heavy duty aluminum foil, wrapping tightly. Use two layers if you are concerned about the sturdiness. Using a sharp knife poke 12 small holes around the circle. Insert waffle cones so they are secured upright for filling and baking. If you are making 24 you will only do half at a time. If you are only making 12, see note below for cake instructions.
Prepare cake mix as directed on box. Fill each sugar cone 2/3 full. Bake on the second to lowest rack for 14-16 minutes or until tops spring back when gently pressed. Remove and allow to cool. It is okay if the cake mix has bubbled at the top. You can choose to trim this so they fit flush against the cookie or prop them on the cookie making the hat look slightly tilted.
When cones are fully cooled, frost the cake tops with chocolate frosting, cap with a Fudge Stripe cookie. Place on a wax or parchment paper lined cookie sheet. Allow frosting to set.
Decorate as desired.
If you've tried these, come back to let us know how it went!
To make only 12 cake cones and a small round cake, grease an 8-inch cake pan lightly with cooking spray. Pour remaining batter into the pan. Bake according to directions on the box for a 2 8-inch cakes. Allow cake to cool and decorate as desired.