Ingredients Makes one 8-inch, 2-layer cake; serves 8 . | Directions - Coat two 8-by-2-inch round cake pans with cooking spray. Prepare crisp-rice mixture; before pouring into pan, reserve 2 tablespoons for patching cake, and set aside, covered. Divide remaining crisp-rice mixture among prepared cake pans. Press into pans with greased fingers to level. Let cool until set, at least 30 minutes.
- Run a knife around edges of cakes to loosen; unmold onto parchment paper.
- While frosting is still warm, pour onto center of 1 cake layer, and spread evenly to edges. Let stand 10 minutes. Place second cake layer on top; press down gently. Using reserved pieces of crisp-rice mixture, patch edges where frosting is visible.
- Decorate with cereal, arranging pieces around top,middle, and bottom edges. Let cake stand until firm enough to slice, at least 30 minutes or up to 2 hours. After 2 hours, wrap cake in plastic wrap to prevent it from getting too hard to slice.
  Chocolate-Marshmallow
Frosting The cereal-and-marshmallow layers of this birthday cake don't need baking. Inside is a fluffy filling made of melted chocolate and marshmallows. |
Ingredients Makes enough to fill 1 crisp-rice cake . - 1 1/2 tablespoons unsalted butter
- 4 1/2 cups mini marshmallows (7 1/2 ounces)
- 3/4 cup semisweet chocolate chips
| Directions - Melt butter in a medium saucepan over medium-low heat. Add marshmallows; cook, stirring, until just beginning to melt. Add chocolate and stir until smooth.
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