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.
| Level: | Intermediate |
| Total: | 4 hr 30 min |
| Prep: | 1 hr |
| Inactive: | 2 hr 30 min |
| Cook: | 1 hr |
| Yield: | 8 to 10 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 481 |
| Total Fat | 19 g |
| Saturated Fat | 5 g |
| Carbohydrates | 77 g |
| Dietary Fiber | 2 g |
| Sugar | 53 g |
| Protein | 4 g |
| Cholesterol | 12 mg |
| Sodium | 518 mg |
Reviews
What a simple, easy, and creative recipe. My little one LOVED it. We had so much fun making this together.
Terrible idea my kids were very hyped for this but when we flipped the cake over onto a plate it cracked through the middle I have some very sad kids now
Total fail. We bake a lot in our house, and my kids were super excited to make this. We followed the instructions exactly and the cake completely crumbled in on itself. It didn’t maintain the bowl shape at all. My kids are sad and we are very disappointed.
Cute. I have to try this for my son.