RICE KRISPIE NEAPOLITAN CAKE
Make and share this Rice Krispie Neapolitan Cake recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Equipment:.
- 3 6-inch round cake pans.
- Cake stand.
- 3 bowls same size and look.
- Directions:.
- Spray three 6-inch round cake pans with nonstick spray, line with parchment paper and coat paper with nonstick cooking spray. Place 3 cups rice krispies in a large bowl. Place 3 remaining cups rice krispies in a separate large bowl and stir in jello powder. Place cocoa krispies in a third large bowl and stir in cocoa powder.
- In a large pot, melt butter over medium low heat. Stir in marshmallows until melted and smooth. Working with one at a time, divide melted marshmallows into the three bowls, stirring to coat cereals completely, then transfer to prepared cake pans. Press gently to make even cakes and let set for at least 1 hour.
- To assemble cakes, place the chocolate rice krispie cake on a plate or cake stand. Spread half of the buttercream frosting evenly over, then top with the white cake layer. Spread remaining buttercream frosting over and top with the strawberry krispie cake round.
- Place chocolate chips is a medium bowl. In a small saucepan, heat heavy cream over medium high heat until small bubbles for around the edges and the cream is steaming. Pour over the chocolate and whisk to combine until smooth.
- Use a spoon to make drips of chocolate down the edge of the cake, then fill in the center with remaining chocolate and use an offset spatula or knife to make a smooth and even frosting. Sprinkle 1/3 cup rainbow Jimmies over the top of the cake. Top with a large dollop of whipped cream in the center, then place an ice cream cone in the top of the whipped cream. Sprinkle with remaining jimmies and place a maraschino cherry in the whipped cream.
EASY NEAPOLITAN CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h55m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-x-5-inch or a 8.5-x-4.5-x-2.5-inch loaf pan with nonstick cooking spray.
- Combine the cake mix, egg whites, oil and 1 cup water in a bowl using an electric mixer, mixing until smooth. Divide the batter evenly among 3 bowls. Leave the first bowl plain. To the second bowl, add the cocoa powder and mix well. To the third bowl, add the freeze-dried strawberries and food coloring to achieve your desired color.
- Using an ice cream scoop, place 2 scoops of chocolate mix into the loaf pan in different areas. Follow with 2 scoops of strawberry mix and 2 scoops of vanilla. Repeat until all the batter is used and the cake has a marbled appearance. Place in the oven and bake until a tester comes out clean, 40 to 45 minutes.
- While the cake bakes, make the ganache. Heat the cream in a small saucepan over a low heat until just simmering. Place the chocolate chips in a heatproof bowl, then pour the cream over the chips and let sit for 1 minute. Whisk until smooth.
- Remove the cake from the oven and let cool for 5 minutes in the pan, then remove to a wire rack (not inverted) and let cool.
- Pour the ganache over the cake, letting any excess drip down the sides.
NEAPOLITAN RICE KRISPIES® TREATS™
Think way beyond ice cream. We used strawberry-flavor marshmallows and unsweetened chocolate to give RICE KRISPIES TREATS® a tri-flavor makeover.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield Makes 24 servings.
Number Of Ingredients 5
Steps:
- Microwave 1-1/2 Tbsp. butter in large microwaveable bowl on HIGH 30 sec. or until melted. Add 19 regular marshmallows; toss to coat. Microwave 1 min. or until marshmallows are completely melted and mixture is well blended, stirring after 30 sec. Add 3 cups cereal; mix well. Press onto bottom of 9-inch square pan sprayed with cooking spray.
- Repeat with 1-1/2 Tbsp. of the remaining butter and STRAWBERRYMALLOWS, pressing firmly into first layer in pan.
- Microwave remaining butter and chocolate in large microwaveable bowl 30 sec. or until completely melted. Add remaining regular marshmallows; toss to coat. Microwave 1 min. or until marshmallows are completely melted and mixture is well blended, stirring after 30 sec. Add remaining cereal; mix well. Press firmly into strawberry cereal layer in pan to secure. Cool completely before cutting into bars.
Nutrition Facts : Calories 120, Fat 3 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
RICE KRISPIE CAKES
Make and share this Rice Krispie Cakes recipe from Food.com.
Provided by Jo Connolly
Categories Lunch/Snacks
Time 3m
Yield 12 Rice Krispie Cakes, 12 serving(s)
Number Of Ingredients 3
Steps:
- Break the chocolate into squares and put in a microwavable bowl.
- Heat the chocolate until it has all melted 1 min or 45 seconds, depending on the microwave.
- Mix the Rice Krispies into the chocolate, stirring until Krispies are covered.
- Using a teaspoon spoon the mixture into cake cases.
- Top with sprinkles, or you could break up a Flake for decoration or for Easter use Mini Eggs.
- Leave to set.
Nutrition Facts : Calories 80.2, Fat 7.4, SaturatedFat 4.6, Sodium 16.7, Carbohydrate 6.2, Fiber 2.4, Sugar 0.3, Protein 2
NEAPOLITAN CRISPY BARS
Talk about a conversation piece! These fun, yummy bars will get people talking. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine a third of the marshmallows (about 2 cups) and 1 tablespoon butter. Cook and stir over medium-low heat until melted. Remove from heat; stir in Cocoa Krispies and chocolate chips. Press into a greased 11x7-in. dish., In a saucepan, combine a third of the marshmallows and 1 tablespoon butter. Cook and stir over medium-low heat until melted. Remove from heat; stir in 2 cups Rice Krispies. Press into dish over chocolate layer., In a saucepan, combine remaining marshmallows and butter. Cook and stir over medium-low heat until melted. Remove from heat; stir in preserves and, if desired, food coloring. Stir in remaining Rice Krispies. Press into dish; cool. Cut into bars.
Nutrition Facts : Calories 228 calories, Fat 5g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 159mg sodium, Carbohydrate 46g carbohydrate (28g sugars, Fiber 1g fiber), Protein 2g protein.
NEAPOLITAN ICE CREAM CAKE
Vanilla ice cream sandwiched between strawberry and chocolate cake! You can also experiment using other ice cream and cake flavors!
Provided by KoolKookie1211
Categories Ice Cream Cake
Time 3h20m
Yield 12
Number Of Ingredients 7
Steps:
- Line a 9-inch round cake pan with plastic wrap or waxed paper. Fill with softened ice cream. Place in the refrigerator until hardened, at least 3 hours.
- When the ice cream has been in the freezer for 2 hours, preheat the oven to 325 degrees F (165 degrees C). Grease the bottom and sides of two 9-inch round, nonstick cake pans.
- Place chocolate cake mix in a large bowl. Add 1 cup water, 1/2 cup oil, and 3 eggs; beat with an electric mixer on medium speed for 2 minutes.
- In another large bowl, repeat Step 2 with the strawberry cake mix.
- Pour 1/2 of the chocolate batter into one of the prepared pans and 1/2 of the strawberry batter into the remaining pan. Discard remaining batter or save for another use.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 24 to 29 minutes.
- Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack. Let cool, about 30 minutes.
- Place the chocolate cake on a serving plate with the top side down. Pull the ice cream layer out of the pan with the plastic wrap and place it on top of the chocolate cake. Place the strawberry cake on the ice cream with the top side up. Frost cake with whipped topping.
- Serve immediately or place in the freezer until ready to serve.
Nutrition Facts : Calories 747.6 calories, Carbohydrate 82.8 g, Cholesterol 131.7 mg, Fat 43.1 g, Fiber 1.5 g, Protein 9.2 g, SaturatedFat 16.7 g, Sodium 630 mg, Sugar 52.5 g
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