Preheat oven to 350 degrees F.

Mix the flour, sugar, baking powder, and cocoa powder in a bowl. Add in the milk, butter, egg, and extract and mix until combined. Stir in the chocolate chips.

Grease and flour the 7-cup OXO SNAP container (or 1 8″ cake pan). Pour the batter into the pan and add a few more chocolate chips if desired.

Bake for 25 minutes or until a toothpick comes out clean.

Cool completely before covering up.

Whip your heavy cream and add 1 teaspoon of melted gelatin to stabilize it. Adding the gelatin to the whipped cream will help it from separating in the heat. Store it in the 2 cup SNAP container.

Cut up some strawberries, cherries, raspberries, and blueberries and store them in the 5 cup SNAP container.

Add some chocolate syrup to the OXO salad dressing shaker and pack up your cooler!

Add some sprinkles to the 1 cup SNAP container.