Bake this cake in small jars so everyone gets their own personal cake in a jar!Ingredients: Cake 1/2 c. Butter, softened 1 c. THRIVE Cane Sugar 3 tbsp. THRIVE Scrambled Egg Mix 3 tbsp. THRIVE Instant Milk 3/4 c. Water 2 tsp. THRIVE Pure Vanilla Powder - Spice Can 1 c. THRIVE White Flour (All Purpose Unbleached Flour) 1 tsp. THRIVE Baking Powder 1/4 tsp. THRIVE Iodized Salt Berries 1 c. THRIVE Raspberries - Freeze Dried 1 c. THRIVE Whole Strawberries - Freeze Dried 2 tbsp. THRIVE Cane Sugar 1/2 c. Water Streusel 1/4 c. THRIVE Brown Sugar 1/4 c. THRIVE Quick Oats 1/4 c. THRIVE White Flour (All Purpose Unbleached Flour) 1/4 tsp. Cinnamon 1/4 c. Butter Directions: Cake Cream butter and sugar for cake together until light in color. Mix water, egg mix, and milk powder together in a separate bowl. Add into butter and sugar mixture. Add in remaining cake ingredients and mix until combined. Turn mixer to medium and mix for 2 minutes. Berries Mix berries, sugar, and water together until berries are coated. Set aside. Streusel Combine all dry ingredients. Cut butter into dry mixture until crumbly. Assembly Spray 6 half-pint canning jars with nonstick cooking spray. Pour 1/2" of cake batter into bottom of jars, followed by a layer of streusel (reserve some for top), then berries. Pour remaining cake batter into jars over berry mixture, and top with remaining streusel. Place jars evenly spread out in a 9x9 pan. Place uncooked beans in pan to surround the jars evenly. Bake at 350F for 20–25 minutes.