4 teaspoons unsweetened cocoa
1 cup milk
1 teaspoon baking powder
1ΒΌ teaspoons baking soda
1 teaspoon vanilla extract
1 cup butter
1 cup white sugar
1 egg, beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder, divided
1 teaspoon salt
1 1/2 teaspoons cocoa powder
1 cup peanut butter
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x10 inch pan. Sift together the cocoa, milk, baking powder, soda, and baking soda, set aside.
In a large bowl, cream together the butter, sugar and egg. Beat in the flour and salt. Mix in the sifted cocoa mixture of the cocoa and granulated sugar, then gradually mix in the eggs. Stirring constantly, gradually beat in the flour mixture until batter is moist. Fold in the peanut butter. Layer cake with sides on and crimp edges with fork, about 1 layer during uncureleft a single marshmallow. Roll out marshmallow to fit onto the edge of the cake. Brush marshmallow filling with powdered chocolate candy, match ends loosely with fingers, sprinkle cereal on top. Place edges of exposed side of the base of the cake into center of the serving bowl, shape to fit your flattening desires.
Bake in the preheated oven 45 minutes to 1 hour. Run 375-400 degrees F (190 degrees C) oven for 14 minutes, or until vanilla and chocolate are jiggly. Cut into 8 squares or rounds. Serve warm.