Cereal Bowl Cake Recipes

Steps:

• Line a 9x13-inch baking pan with parchment paper.
• Place puffed wheat cereal in a large bowl.
• Combine brown sugar, butter, corn syrup, and cocoa in a saucepan. Bring to a boil; cook, stirring constantly, until sugar is dissolved, about 2 minutes. Remove from heat. Stir in vanilla extract.
• Pour sugar mixture over puffed wheat cereal in the bowl; stir until cereal is evenly coated. Spread evenly into the lined pan. Cool until set, about 30 minutes. Cut into squares.

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.

Steps:

• Melt the marshmallows and butter in a medium pot over low heat, stirring constantly. Remove from the heat, add the cereal and mix. Let cool slightly.
• Spray a cereal bowl (2 1/2 inches high and 6 1/2 inches in diameter) with nonstick cooking spray and pour in the marshmallow mixture. Spray your hands with the cooking spray and press the mixture into the bowl and up the sides to create a bowl shape. Set aside.
• Microwave the chocolate in a microwave-safe bowl for 30 seconds, stirring occasionally. Continue heating for 10 seconds at a time until the chocolate is completely melted; be careful not to burn it.
• Pour the chocolate into the cereal bowl. Use a spatula to spread the chocolate up the sides. Let the bowl set at room temperature for 5 to 10 minutes.