Cereal Layer Cake Recipes
CEREAL-BOWL CAKE
Tell friends you're serving breakfast for dessert, then cut into this jumbo cereal bowl and show them it's a cake! To make the look-alike, we baked a chocolate cake in a bowl, then carved out the middle and filled it with ice cream for the "milk." We pressed cereal into the ice cream, then added the ultimate cake topper: a big spoon.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Coat a 2 1/2-quart ovenproof bowl with cooking spray. Prepare the cake mix as directed; pour into the bowl. Bake at 325 degrees F until a toothpick comes out clean, about 1 hour. Let cool completely.
- Unmold the cake from the bowl and position rounded-side down. Using a long serrated knife, trim off the domed top to make the cake level.
- Use a small serrated knife to cut a circle into the top of the cake, about 3/4 inch in from the edge and 1 1/2 inches deep. Use your fingers or a fork to pull out the cake in the middle.
- Flip the cake over and place on a cardboard circle or plate lined with wax paper. Cover the rounded side with frosting, leaving the flat base unfrosted.
- Cut out a small cardboard circle and place on the unfrosted base. Flip the cake over onto another piece of wax paper.
- Frost the lip and the inside of the cake (the inside doesn't have to be perfect-it will be covered with ice cream). Transfer to the freezer until the frosting sets, 30 minutes.
- Dip an offset spatula in hot water and wipe dry; smooth out the frosting.
- Microwave the ice cream until softened but not melted. Scoop into the cavity of the cake and smooth with the spatula.
- Sprinkle the cereal on top and gently press into the ice cream. Freeze until firm, at least 2 hours. Add a spoon before serving.
TRIX™ CEREAL CRUNCH CAKE
Kids will love this bright-colored cake with Trix® cereal!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 20h
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of 2 (8- or 9-inch) round cake pans. Make cake batter as directed on box.
- Divide cake batter evenly between two separate bowls (about 2 cups each). In one bowl, add 25 drops yellow food color and 4 drops red food color; mix well. Stir in orange peel. Pour into one of the pans. In other bowl, add 25 drops neon green food color and 2 drops neon blue food color; mix well. Stir in lime peel. Pour into other pan.
- Bake and cool as directed on box for 8- or 9-inch rounds.
- Place green cake layer, top side down, on serving plate. Spread 1/3 cup frosting on top. Top with orange cake layer, top side up. Frost side and top of cake with remaining frosting. Sprinkle cereal on top of cake.
Nutrition Facts : Calories 330, Carbohydrate 50 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 33 g, TransFat 2 g
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