Ingredients
13.25 oz box vanilla cake mix
cereal milk*
3 eggs
1/2 cup (113g) melted butter
1 tsp lemon extract
1/2-1 cup fruity pebbles (desired amount)
vanilla frosting (optional)
*cereal milk
• To make cereal milk, in a medium bowl mix together 1 cup of milk with 1 cup of fruity pebbles. Place in the fridge for 30-45 minutes. Remove from fridge and use an immersion blender / blender to blend cereal into milk.
Method
Preheat oven to 350°F. Spray a 9 x 13 inch cake pan with non stick spray.
In a medium mixing bowl, whisk together cereal milk, eggs, melted butter and lemon extract until combined. Fold in cake mix.
Evenly spread cake batter into prepared pan and bake for 18-20 minutes. You don't want to over bake your cake so watch closely.
Once baked, remove from oven and cover immediately to trap in moisture for 10 minutes.
Pop your warm cake in the bowl of a stand mixer and mix on low until dough forms. It's up to your personally preference whether or not you want to add frosting as a binder. I recommend starting with 1/2 Tbsp at a time to get the dough to your desired texture, although personally I rarely ever use frosting.
Once your dough reaches a play doh consistency (this can take anywhere from 5-10
minutes depending on how your cake baked) add your desired amount of fruity pebbles cereal (I do 1/2 cup) and mix on low until evenly distributed. Remove your dough from your mixer and wrap in plastic wrap or a ziplock bag. Allow your dough to cool and rest for 6-8 hours.