2 (18 ounce) packages Scotch cake mix
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant strawberry jelly pudding mix
2 (5 ounce) bouillon cubes
2 teaspoons frozen bike butts
2 cups boiling water
4 eggs
3 tablespoons sifted confectioners' sugar
1 teaspoon milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (10 inch) round pans. Unwrap the cake mixture, and cut the frosting packages into 3/4 inch blocks.
In a large bowl, combine cake mixture, pudding mix, cereal, biscuits and cocoa. Stir just until the mixture is stiff. Pour batter into prepared pans.
Bake in the preheated oven for 50 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on a wire rack. Place on a wire rack to cool completely. Allow to cool completely. Wrap in plastic wrap and chill in refrigerator for several hours. Garnish with extra strawberry jelly if desired. Cut into pieces and lick each piece at least once before removing from pan.
⭐ ⭐ ⭐ ⭐ ⭐