Ingredients
>
Cooking spray
>
1 (15.25 oz) box chocolate cake mix
>
1-1 1/4 cups water
>
1/2 cup vegetable oil
>
3 large eggs
>
1 cup mini chocolate chips, plus more to garnish
>
2 sticks (1 cup) unsalted butter, softened
>
4 cups confectioners' sugar
>
3 tbsp low-fat milk
>
1/2 tsp mint extract
>
Green food coloring, as needed
>
8 (8 oz) mason jars
Steps
1
Preheat oven to 350°F. Lightly coat an 13x18-inch rimmed baking sheet with the cooking spray and line with parchment. Prepare the cake mix according to package directions, adding the water, oil, and eggs, as needed. Fold in the mini chocolate chips. Spread the batter evenly onto baking sheet. Bake 20–23 min., rotating halfway through, until toothpick inserted into center comes out clean. Let cool 30 min.
2
Meanwhile, prepare the frosting. In a large bowl, using a hand mixer or stand mixer with whisk attachment, beat the butter 2–3 min., until fluffy. Add the confectioners’ sugar, milk, and mint extract. Beat until well blended. Add a few drops of green food coloring. With a rubber spatula, mix in food coloring. Transfer frosting to a pastry bag fitted with a pastry tip or resealable bag. Cut a corner from the resealable bag if using.
3
Using the metal ring of a mason jar, cut circle pieces from cake. Gently press 1 circle of cake into bottom of jar. Pipe ½-inch-thick layer of frosting on top. Repeat with two more layers of cake and frosting. Garnish with additional mini chocolate chips. Serve immediately or seal and chill.
Tips
If you want to take these cakes on the go, make sure that the layers of cake and frosting finish below the top of the jar so a lid can be screwed on.
