Rice Krispie Neapolitan Cake Recipes

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RICE KRISPIE NEAPOLITAN CAKE



Rice Krispie Neapolitan Cake image

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

nonstick cooking spray
6 cups Rice Krispies, divided
3 tablespoons strawberry gelatin
3 cups cocoa, krispies
1 tablespoon cocoa powder
8 tablespoons unsalted butter
24 ounces mini marshmallows
3 cups buttercream frosting
1/2 cup heavy cream
1 cup semi-sweet chocolate chips
1/3 cup rainbow candy sprinkles, plus 2 tablespoons
1 1/2 cups Cool Whip
1 ice cream cones
maraschino cherry

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



Easy Neapolitan Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h55m

Yield 8 servings

Number Of Ingredients 9

Nonstick cooking spray, for the loaf pan
One 432-gram box classic white cake mix
3 large egg whites
1/3 cup oil
1 heaping tablespoon unsweetened cocoa powder
1/4 cup freeze-dried strawberries, crushed to a fine powder
2 to 3 drops red food coloring
1/2 cup heavy cream
3/4 cup milk chocolate chips

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™



Neapolitan RICE KRISPIES® TREATS™ image

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

4-1/2 Tbsp. butter or margarine, divided
1 pkg. (10 oz.) JET-PUFFED Marshmallows, divided
9 cups KELLOGG'S® RICE KRISPIES® cereal, divided
20 JET-PUFFED STRAWBERRYMALLOWS Marshmallows
1 oz. BAKER'S Unsweetened Chocolate

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



Rice Krispie Cakes image

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

6 ounces baking chocolate
1 ounce Rice Krispies
candy sprinkles, for decoration

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



Neapolitan Crispy Bars image

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

1 package (10 ounces) large marshmallows, divided
3 tablespoons butter, divided
2 cups Cocoa Krispies
1/2 cup miniature semisweet chocolate chips
4 cups Rice Krispies, divided
1/4 cup strawberry preserves
5 drops red food coloring, optional

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



Neapolitan Ice Cream Cake image

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

½ gallon vanilla ice cream, softened
1 (15.25 ounce) package chocolate cake mix
1 (15.25 ounce) package strawberry cake mix
2 cups water, divided
1 cup vegetable oil, divided
6 large eggs, divided
1 (12 ounce) container frozen whipped topping, thawed

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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