Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus

Advertisement

Chocolate Peanut Butter Cake In A Jar

by Julie Klink featured in Make Ahead Cake in a Jar

Under 30 min

Inspired by iambaker.net

Under 30 min

Ingredients

for 1 serving

  • 2 tablespoons
    angel food cake mix
  • 2 tablespoons
    chocolate cake mix
  • 2 teaspoons
    peanut butter chips, plus more for serving, optional
  • 1 teaspoon
    milk chocolate chips
  • 2 tablespoons
    water, plus 1 teaspoon
  • whipped cream, for serving, optional
  • chocolate syrup, for serving, optional

Special Equipment

  • 8 oz
    jar, microwave and oven safe (225 g)
  • 1 cupcake liner
    Calories 211
    Fat 4g
    Carbs 39g
    Fiber 1g
    Sugar 25g
    Protein 4g

Estimated values based on one serving size.

Advertisement

Preparation

  1. Add the angel food cake mix and chocolate cake mix to a jar. Place a cupcake liner over the cake mix and add the peanut butter chips and chocolate chips. Cover with the lid.
  2. Store in the pantry for up to 3 months.
  3. When ready to eat, remove the lid and cupcake liner with the chips from the jar. Pour the water into the dry cake mix. Mix thoroughly, making sure to scrape the dry mix from the bottom of the jar.
  4. Microwave for 20 seconds.
  5. Pour the peanut butter and chocolate chips into the jar. Stir the chips into the cake gently, being careful not to push them to the bottom because they will naturally sink into the cake while cooking.
  6. Microwave for another 40 seconds, until cooked through.
  7. Top with whipped cream, chocolate syrup, and peanut butter chips, if desired.
  8. Serve immediately.
  9. Enjoy!
 

Advertisement

Advertisement

Advertisement