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1
For the puffed rice marshmallow treats: Melt the butter over low heat in a large saucepan.
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2
Add the marshmallows and stir until melted.
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3
Fold in the puffed rice cereal.
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4
Press the mixture into a large baking pan using a buttered spatula.
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5
For the red velvet cake: Preheat the oven to 350 degrees F.
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6
In the bowl of a stand mixer fitted with a whisk attachment, cream together the shortening, sugar and eggs.
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7
Next add the baking soda, cocoa powder, salt, vanilla, vinegar, food coloring and buttermilk, and begin mixing on low speed.
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8
Gradually add in the cake flour and continue mixing until the ingredients are well combined.
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9
Pour the batter into a greased, football-shaped cake pan.
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10
Bake until a cake tester comes out clean, 30 minutes.
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11
Let cool on a cooling rack, then invert the cake from the pan.
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12
For the cream cheese buttercream: In a stand mixer, beat the butter until light and fluffy.
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13
Add the cream cheese and vanilla, and beat until fluffy.
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14
Gradually add the sugar, beating until incorporated and fluffy.
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15
Frost the top (the domed side) of the entire cake.
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16
Cut out and use the marshmallow treats to form the head, tail and feet of the armadillo.
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17
Attach black licorice rope vines to make the eyes and tail.
