Trix Cereal Crunch Cake Recipes

TRIX™ CEREAL CRUNCH CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of 2 (8- or 9-inch) round cake pans. Make cake batter as directed on box.
• Divide cake batter evenly between two separate bowls (about 2 cups each). In one bowl, add 25 drops yellow food color and 4 drops red food color; mix well. Stir in orange peel. Pour into one of the pans. In other bowl, add 25 drops neon green food color and 2 drops neon blue food color; mix well. Stir in lime peel. Pour into other pan.
• Bake and cool as directed on box for 8- or 9-inch rounds.
• Place green cake layer, top side down, on serving plate. Spread 1/3 cup frosting on top. Top with orange cake layer, top side up. Frost side and top of cake with remaining frosting. Sprinkle cereal on top of cake.

TRIX™ CEREAL CAKE POPS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
• In large bowl, crumble cake; stir in frosting until well blended. Refrigerate about 2 hours or until firm enough to shape.
• Roll cake mixture into 48 (1 1/2-inch) balls; place on cookie sheet. Freeze 1 to 2 hours or until firm. Meanwhile, coarsely crush cereal. Line cookie sheet with waxed paper.
• In 1-quart microwavable bowl, microwave 12 oz of the candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted; stir until smooth. Remove one-third of the balls from freezer. Using 2 forks, dip and roll each ball in coating. Place on waxed paper-lined cookie sheet. Immediately sprinkle with crushed cereal. Melt remaining candy coating in 12-oz batches; dip remaining balls and sprinkle with cereal. Place in refrigerator.
• To serve, carefully insert sticks into cake balls. Store any remaining cake balls in airtight container in refrigerator.