3-2-1 Hot Chocolate Cake

3-2-1 Hot Chocolate Cake

Makes 24 mugs of cake
Author Wendy Sondov themondaybox.com

Ingredients

  • 1 box Angel Food Cake mix
  • 1 box chocolate cake mix
  • Non-stick spray if not using disposable cups
  • Water
  • 1 bag mini chocolate chips
  • 1 bottle Chocolate Syrup
  • 1 jar marshmallow cream
  • 1 bag mini marshmallows

Directions

  1. In a gallon sized ziplock bag, combine the two boxes of cake mix. Shake the bag to mix thoroughly.
  2. If using a microwaveable mug, lightly coat the inside of a with non-stick spray. Without the spray the cake will stick to the mug and the mug is harder to clean. If using a disposable, microwave safe paper cup, no non-stick spray is needed.
  3. (Here comes the 3-2-1 part) Into the prepared mug/cup, stir together 3 tablespoons of cake mix and 2 tablespoons of water. Stir.
  4. To this basic magic cake mixture add 1 table spoon of chocolate syrup. Stir to combine. Allow to sit for about 1 minute, then sprinkle with 1 tablespoon of mini chocolate chips.
  5. Microwave on high for up to 1 minute until cooked. (My microwave takes 45 seconds.
  6. Top the hot cake with one tablespoon of marshmallow cream, a dousing of chocolate syrup, and a sprinkle of mini marshmallows. Then eat it right out of the mug. If you want to transfer the cake onto a plate, run a knife around the edge between the cake and the mug to loosen, dump out onto a plate, then top with one tablespoon of marshmallow cream, chocolate syrup, and a sprinkle of mini marshmallows.
  7. Eat warm.

Packing Tips

Combine the two cake mixes into a gallon-size ziplock bag labeled with directions. Include a measuring spoon, bags of mini marshmallows and mini chips, a bottle of chocolate syrup, and a jar of marshmallow cream. If the care package is international, include microwave safe paper cups. If the care package is domestic, add either a can of non-stick spray (for use with a ceramic mug) or microwave safe paper cups. Don’t forget to include the “recipe”.