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1
Coat a 2 1/2-quart ovenproof bowl with cooking spray.
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2
Prepare the cake mix as directed; pour into the bowl.
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3
Bake at 325 degrees F until a toothpick comes out clean, about 1 hour.
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4
Let cool completely.
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5
Unmold the cake from the bowl and position rounded-side down.
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6
Using a long serrated knife, trim off the domed top to make the cake level.
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7
Use a small serrated knife to cut a circle into the top of the cake, about 3/4 inch in from the edge and 1 1/2 inches deep.
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8
Use your fingers or a fork to pull out the cake in the middle.
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9
Flip the cake over and place on a cardboard circle or plate lined with wax paper.
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10
Cover the rounded side with frosting, leaving the flat base unfrosted.
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11
Cut out a small cardboard circle and place on the unfrosted base.
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12
Flip the cake over onto another piece of wax paper.
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13
Frost the lip and the inside of the cake (the inside doesn't have to be perfect-it will be covered with ice cream).
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14
Transfer to the freezer until the frosting sets, 30 minutes.
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15
Dip an offset spatula in hot water and wipe dry; smooth out the frosting.
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16
Microwave the ice cream until softened but not melted.
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17
Scoop into the cavity of the cake and smooth with the spatula.
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18
Sprinkle the cereal on top and gently press into the ice cream.
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19
Freeze until firm, at least 2 hours.
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20
Add a spoon before serving.
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21
Photograph by Andrew Purcell
