Nutella Swirled Mini Can Cake

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   For the frosting:

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   1) Let your Cool Whip thaw for 30 minutes to an hour (or until you can stir it around with relative ease).

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   2) Combine milk and pudding mix. Mix very well. Then fold in the Cool Whip.

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   3) Store in fridge until ready to frost.

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   For the cake:

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   1) Preheat oven to 350 F. Spray the insides of three aluminum cans liberally with cooking spray. For my aluminum cans, I used old 5 ounce tuna cans. Peel the paper off and wash well in soapy water. I also ran them through the dishwasher for good measure.

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   2) Combine cake mix, applesauce and water in a bowl. Mix well.

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   3) Evenly distribute cake batter among your three aluminum cans (I turned the leftover batter into cupcakes).

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   4) Drop 1 teaspoon of Nutella in the middle of batter of one of the aluminum cans. Swirl Nutella around with knife. Repeat with the other aluminum cans.

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    5) Put aluminum cans onto a cookie sheet and transfer into oven. Bake for 20-25 minutes or until a toothpick inserted into middle comes out clean.

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    6) Let cool for 10 minutes. Carefully flip cans upside down until the cakes come out.

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    7) When cake has completely cooled, stack all three on top of each other on your serving plat. Then begin frosting and decorate with chocolate chips.

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    8) Store cake in fridge until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.