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 (225 g), microwave and oven safe
1 cupcake liner
Nutrition Info
Calories 211
Fat 3g
Carbs 40g
Fiber 0g
Sugar 25g
Protein 4g
How to Make It
1. Step
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. Step
Store in the pantry for up to 3 months.
3. Step
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. Step
Microwave for 20 seconds.
5. Step
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. Step
Microwave for another 40 seconds, until cooked through.
7. Step
Top with whipped cream, chocolate syrup, and peanut butter chips, if desired.
