Minutes Prep time: 10
Minutes Total time: 10
Servings: 2
Difficulty: easy
PAM® Original No-Stick Cooking Spray
2-3/4 cups Reddi-wip® Original Dairy Whipped Topping, divided
1 egg
1/2 teaspoon peppermint extract
1/2 cup Duncan Hines® Classic Devil’s Food Cake Mix
1 envelope (0.73 oz each) Swiss Miss® Milk Chocolate Hot Cocoa Mix
Crushed candy cane, optional
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 50 mg | 5% |
| Carbohydrate | 44 g | 15% |
| Cholesterol | 126 mg | 42% |
| Total Fat | 16 g | 25% |
| Iron | 2 mg | 11% |
| Calories | 363 kcal | 18% |
| Sodium | 294 mg | 12% |
| Protein | 5 g | 10% |
| Saturated Fat | 7 g | 36% |
| Sugars | 29 g | 3% |
| Vitamin C | 0 |
Spray insides of 2 large microwave-safe mugs with cooking spray. Whisk together 2 cups Reddi-wip, egg, peppermint extract and cake mix in medium bowl. Place half of batter in each mug.
Microwave each mug individually on HIGH 1 minute 15 seconds to 1 minute 30 seconds or until set. Invert each cake onto a plate. Whisk together remaining 3/4 cup Reddi-wip and hot cocoa mix in small bowl until blended; spoon half over each cake. Sprinkle with crushed candy, if desired.
Chocolate Peppermint Mug Cakes
