Recipe by Jellyqueen
These are actually cooked in the jars and make great gifts!
Top Review by kitchengrrl
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.
- 11 tablespoons butter or 11 tablespoons margarine
- 3 cups white sugar
- 4 eggs
- 1 tablespoon vanilla
- 2 cups applesauce, unsweetened
- 3 cups white flour
- 3⁄4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄8 teaspoon salt
Directions See How It's Made
- Prewash 8 pint-sized wide mouth canning jars (be sure to use the kind that. have no shoulders) in hot, soapy water.
- Rinse well, dry and let them come to room temperat ure.
- Grease insides of jar well.
- Beat together butter and half of sugar until fluffy.
- Add eggs and remaining sugar, vanilla and applesauce.
- Sift dry ingredients together and add to the applesauce mixture a little at a time: beat well after each addition.
- Pour one cup of batter into each jar and carefully remove any batter from.
- the rims.
- Place jars in a preheated 325-degree oven and bake for 40 minutes.
- While cakes are baking, bring a saucepan of water to a boil and carefully.
- add jar lids.
- Remove pan from heat and keep lids hot until ready to use.
- When the cakes have finished baking, remove jars from oven.
- Make sure jar.
- rims are clean.
- (If they're not, jars will not seal correctly) Place lids on jars, and screw rings on tightly.
- Jars will seal as they cool.
- Cakes will.
- slide right out when ready to serve.