Chocolate Cake Baked in a Jar
- Reviews 2
Ready In: 55 mins
Serves: 8
Yields: 8 cakes
Ingredients
- 1⁄2 cup butter, plus
- 3 tablespoons unsalted butter
- 3 cups sugar
- 4 eggs
- 1 tablespoon vanilla
- 2 cups unsweetened applesauce
- 3 cups flour
- 3⁄4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄8 teaspoon salt
Directions
- Preheat oven to 325°.
- Pre-wash (8 pint-sized wide mouth canning jars) 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 temperature.
- 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° 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.
- Unsealed jars should be stored in the refrigerator and eaten within 2 weeks.
- Sealed jars may be stored with other canned food or placed in a freezer.
- DO NOT PLACE HOT JARS IN FREEZER!
- The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold.
- To enjoy the best flavor, try to eat all canned cakes within 6 months.
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