Nutella Swirled Mini Can Cake

• FOR THE CAKE:
• 1 box Moist-Style Yellow Cake Mix, 18 Ounce Box
• 1 cup Applesauce (unsweetened)
• 1 cup Water
• 3 teaspoons Nutella
• FOR THE FROSTING:
• 1 container Cool Whip (8 Oz. Fat Free)
• 2 Tablespoons Almond Milk (or Milk Of Choice)
• 1 box Instant Vanilla Pudding Mix (3 Oz. Sugar Free)
• 1/4 cups Mini Chocolate Chips (optional)

1. For the frosting:
2. 1) Let your Cool Whip thaw for 30 minutes to an hour (or until you can stir it around with relative ease).
3. 2) Combine milk and pudding mix. Mix very well. Then fold in the Cool Whip.
4. 3) Store in fridge until ready to frost.
5. For the cake:
6. 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.
7. 2) Combine cake mix, applesauce and water in a bowl. Mix well.
8. 3) Evenly distribute cake batter among your three aluminum cans (I turned the leftover batter into cupcakes).
9. 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.
10. 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.
11. 6) Let cool for 10 minutes. Carefully flip cans upside down until the cakes come out.
12. 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.
13. 8) Store cake in fridge until ready to serve.

cake, mix, applesauce, water, nutella, frosting, almond milk, vanilla pudding mix, ubc

Taken from tastykitchen.com/recipes/desserts/nutella-swirled-mini-can-cake/ (may not work)