Cereal-Bowl Cake
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 481
- Total Fat
- 19
- Saturated Fat
- 5
- Carbohydrates
- 77
- Dietary Fiber
- 2
- Sugar
- 53
- Protein
- 4
- Cholesterol
- 12
- Sodium
- 518
- Total: 4 hr 30 min
- Prep: 1 hr
- Inactive: 2 hr 30 min
- Cook: 1 hr
Ingredients
Cooking spray
1 16-to-18-ounce box chocolate cake mix (plus required ingredients)
1 16-ounce tub vanilla frosting
1 pint vanilla ice cream
1 cup Froot Loops or other cereal
Directions
- 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.