Categories: Desserts

Ingredients

• 1 pkg. red velvet cake mix (regular size)
• 1 pkg. instant chocolate pudding mix
• 3 cups mini semisweet chocolate chips, divided
• Icing:
• 2 pkg. cream cheese, softened
• 1 tsp vanilla extract
• 2 cups confectioners' sugar
• 1 tbsp milk
• 16 half-pint jars

Directions

1. Grease a 13×9-inch baking pan.

2. Prepare the red velvet cake mix batter as directed, adding the pudding mix before mixing batter. Fold 1 cup chocolate chips into the prepared batter. Transfer to prepared pan. Bake and cool as package directs. Cut into 1/4-inch cubes.

3. In a large bowl, beat the cream cheese and vanilla until blended. Gradually beat in confectioners’ sugar and milk until smooth.

4. In each of 16 jars, layer 1/2 cup cake cubes, 1 tbsp icing and 1 tbsp remaining chocolate chips. Repeat layers. Refrigerate leftovers.

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