Cake In A Jar

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If you're anything like me, one of the ways you show people you love them is by feeding them. Ha! Okay, baking for them. Birthdays? Check. Accomplishments? Check. Just want a freaking cake? Check.

But what about when the people you love are (in a galaxy) far, far away... like at college or serving in the military? Aha, eureka, ladies and gentleman. Cake. In. A. Jar. BOOM!

Yield: 4 Jars
Ingredients:

• 1 box Devil's Food Cake
• 1 can La Croix (only if substituting for Oil/Eggs)
• 3 Eggs (or follow package instructions)
• 2/3 Cup Oil (or follow package instructions)
• 1 1/2 Cups Powdered Sugar
• 8 ounces Cream Cheese (low fat)
• 2 tablespoons Butter
• Food Coloring
• 4 Mason Jars
• 5 miniature (or 2 large) Snickers Bars

Cooking Directions:

1. Combine cake mix and either 1 can of La Croix (or any sparkling water) or eggs and oil, as stated in package directions. Mix well and place into cupcake liners, filling about 1/2 way.
2. Bake according to package directions, take out, and let cool.
3. Cut snickers bars into small pieces (about 1/4 inch wide).
4. In a clean bowl, combine powdered sugar, cream cheese, and butter, and mix on medium for 2 minutes, then high for 2 minutes. Depending on how many colors you'd like to use for icing, divide the mixture (I was using 3 colors, so I divided it into 3 sections). Leave one batch in the bowl and set the others aside.
5. Swirl food coloring into the icing, then beat on medium, scraping the sides, until the color is well mixed and you have reached your desired color intensity.
6. Using a fork, lower one cupcake into each mason jar. If there is room around the side, place a few Snickers pieces to secure the cupcake.
7. Using a plastic bag or icing piping bag, add one layer of frosting on top of each cupcake. Set that color icing aside and prepare your next color.
8. After adding another cupcake to the mason jar, and securing it with Snickers pieces, add the next layer of frosting.
9. Continue until you have reached the top of the jar. Add your last layer of icing, a few Snickers pieces, and close before shipping!

Reese's Cupcakes

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"What is this delicious awesomeness," you ask? 

...Why, 'tis Chocolate Cupcakes with Reese's Cups inside and Peanut Butter Whipped Cream icing.

"But that's like a thousand calories," you proclaim!

...Why, no, 'tis not! 

No butter. No oil. No eggs. No problem. :)

I'm pretty confident that these cupcakes go without much additional needed explanation...

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What you need:

• Reese's Cups (Mini) - Frozen
• Devil's Food Cake - Chocolate Mix
• 3/4 Can of La Croix (Sparkling/Seltzer Water - any brand will work - you need about 9 oz)
• 1/4 cup of Plain Lowfat Yogurt
• 1 8oz tub of Cool Whip
• 3 Tablespoons of Peanut Butter
• 3 teaspoons of Brown Sugar

What you do:

1. Mix Cake mix with 3/4(ish) can of sparkling water. Add 1/4 cup of plain lowfat yogurt.

2. Spoon into cupcake tins. Unwrap Reese's Cups and drop into batter. [Don't push them down too much - they're going to sink much deeper than they start out!]

3. Bake in oven according to cake box (~24 minutes).

4. For icing: Mix cool whip and brown sugar. Add peanut butter and beat on high until well blended, scraping the sides of the bowl as you go.

5. Spread on top of cupcakes or spoon into piping bag.

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