Servings: 1 3 cups jar
Equipment
Ingredients
- 1½ cups unsweetened cocoa powder
- 1 cup dried buttermilk
- ½ cup red velvet cake mix heat-treated
- ½ cup powdered sugar
- ¼ cup freeze-dried raspberries optional
- ¼ cup mini white chocolate chips
- ¼ cup mini marshmallows
- ¼ tsp baking soda
- ⅛ tsp salt
- ⅛ tsp ground cinnamon
- 1 pinch cream of tartar
Instructions
- Heat-treat the Red Velvet Cake Mix by spreading it evenly on a parchment-lined baking sheet and toasting it in a preheated oven at 350°F (175°C) for 5-7 minutes until lightly golden brown and fragrant. Cool completely.
- In a large bowl, whisk together cocoa powder, powdered buttermilk, heat-treated red velvet cake mix, powdered sugar, baking soda, salt, cinnamon, and cream of tartar.
- Gently stir in freeze-dried raspberries (if using) and mini white chocolate chips.
- Fold in mini marshmallows.
- Store in an airtight container in a cool, dry place for up to 3 months.
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