Chocolate Cake in a Jar

Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

These are actually cooked in the jars and make great gifts!

Ingredients Nutrition


  1. Prewash 8 pint-sized wide mouth canning jars (be sure to use the kind that. have no shoulders) in hot, soapy water.
  2. Rinse well, dry and let them come to room temperat ure.
  3. Grease insides of jar well.
  4. Beat together butter and half of sugar until fluffy.
  5. Add eggs and remaining sugar, vanilla and applesauce.
  6. Sift dry ingredients together and add to the applesauce mixture a little at a time: beat well after each addition.
  7. Pour one cup of batter into each jar and carefully remove any batter from.
  8. the rims.
  9. Place jars in a preheated 325-degree oven and bake for 40 minutes.
  10. While cakes are baking, bring a saucepan of water to a boil and carefully.
  11. add jar lids.
  12. Remove pan from heat and keep lids hot until ready to use.
  13. When the cakes have finished baking, remove jars from oven.
  14. Make sure jar.
  15. rims are clean.
  16. (If they're not, jars will not seal correctly) Place lids on jars, and screw rings on tightly.
  17. Jars will seal as they cool.
  18. Cakes will.
  19. slide right out when ready to serve.


Most Helpful

This was not bad. I too would definitely suggest jelly jars and not the pint size. I found the cake strangely dry and overly moist at the same time. O_o I added a 6 oz bag of chocolate chips to the batter and that made a nice addition. I'm wondering if I could just use the heat sealing principle and make regular cake that would keep as long.

kitchengrrl April 25, 2003

This was a great gift recipe. It turned out exceptionally well and my 2-year-old loved it (which is really the ultimate test). The only change I made was to use jelly jars instead of pint jars. More of a "single serving" type idea. I can't wait to see what everyone thinks of them at the Christmas party where I'm planning to hand them out as gifts.

Mindi Righter December 19, 2002

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