Cake Recipes

2 1/2 cups crispy chocolate rice cereal
1/4 cup butter, melted
2 cups vanilla ice cream, softened
2/3 cup milk
3 1/2 ounces banana instant pudding mix
3 (approximately 1-ounce) chocolate crispy rice candy bars

Chocolate Topping:
1/2 cup semisweet chocolate chips
1 tablespoon butter
1/4 cup milk
1/2 cup crispy chocolate rice cereal

1. Preheat oven to 425øF.
2. Crust: In food processor, crush 2 1/2 cups cereal into crumbs. In small bowl, combine crumbs with 1/4 cup melted butter to moisten. Press into 8-inch square cake pan. Bake for 10 to 12 minutes or until set. Let cool.
3. Ice Cream Layer: With mixer, blend 2 cups ice cream and 2/3 cup milk for about 30 seconds. Add 1 package pudding mix; beat for 2 to 3 minutes or until smooth and thick. Stir in 3 chopped candy bars; pour into prepared crust. Freeze for 4 to 5 hours or until firm, or overnight.
4. Chocolate Topping: Place 1/2 cup chocolate chips and 1 tablespoon butter in bowl. In 1-cup microwaveable glass measure or bowl, microwave milk at high for 30 to 60 seconds or until just boiling. Gradually stir into chocolate chips, stirring until melted and smooth. Chill for 30 minutes or until cooled to room temperature. Pour evenly over ice cream layer. Sprinkle with cereal, pressing gently into chocolate topping. Freeze for 30 minutes or until topping is set. (Frozen cake may need to stand at room temperature for 5 minutes to soften before serving.)

Makes 9 servings.

About 20 chocolate cream-filled sandwich cookies
1 (18.25-ounces) package white cake mix with pudding
1 cup water
1/2 cup vegetable oil
3 large eggs
2 cups heavy (or whipping) cream

1. In a food processor, process enough cookies to make 2 1/3 cups crumbs. Set aside.
2. Preheat the oven to 350*F (175*C). Generously grease and flour two 9-inch round cake pans. Set aside.
3. In a large mixing bowl, beat the cake mix, water, oil and eggs for 3 minutes with an electric mixer on medium speed. Stir in 1 cup of the cookie crumbs. Divide batter evenly between the prepared pans.
4. Bake for 30 to 35 minutes or until cake tests done with a wooden pick inserted in center comes out clean. Cool cakes on wire racks for 10 minutes. Remove and cool cakes completely on wire racks.
5. Meanwhile, in a large mixing bowl, beat the cream with the electric mixer on high speed until stiff peaks form. Fold in 1 cup of the remaining cookie crumbs. Chill.
6. Carefully slice the two cake layers into four by cutting in half horizontally, using a large, sharp serrated bread knife or a long piece of unflavored dental floss. Fill and frost cake layers with the whipped cream mixture. Sprinkle the top of cake with remaining 1/3 cup cookie crumbs. Refrigerate until ready to serve. Store any unused portion in the refrigerator.

Makes 12 to 14 servings.

About 20 chocolate cream-filled sandwich cookies
1 (18.25-ounces) package white cake mix with pudding
1 cup water
1/2 cup vegetable oil
3 large eggs
2 cups heavy (or whipping) cream

1. In a food processor, process enough cookies to make 2 1/3 cups crumbs. Set aside.
2. Preheat the oven to 350*F (175*C). Generously grease and flour two 9-inch round cake pans. Set aside.
3. In a large mixing bowl, beat the cake mix, water, oil and eggs for 3 minutes with an electric mixer on medium speed. Stir in 1 cup of the cookie crumbs. Divide batter evenly between the prepared pans.
4. Bake for 30 to 35 minutes or until cake tests done with a wooden pick inserted in center comes out clean. Cool cakes on wire racks for 10 minutes. Remove and cool cakes completely on wire racks.
5. Meanwhile, in a large mixing bowl, beat the cream with the electric mixer on high speed until stiff peaks form. Fold in 1 cup of the remaining cookie crumbs. Chill.
6. Carefully slice the two cake layers into four by cutting in half horizontally, using a large, sharp serrated bread knife or a long piece of unflavored dental floss. Fill and frost cake layers with the whipped cream mixture. Sprinkle the top of cake with remaining 1/3 cup cookie crumbs. Refrigerate until ready to serve. Store any unused portion in the refrigerator.

Makes 12 to 14 servings.