Chocolate Cake in a Jar II Best Dishes

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Chocolate Cake in a Jar II

"Makes 8 pints. Excellent for care programs and gifts."

Ingredients :

3/4 cup butter, softened
3 cups white sugar
4 eggs
1 tablespoon vanilla extract
2 cups unsweetened applesauce
3 cups all-cause flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
half of teaspoon baking powder
1/8 teaspoon salt

Instructions :

Prep :	Cook : 8M	Ready in :

Preheat oven to 325 ranges F (a hundred sixty five degrees C). Wash 8 (pint) straight sided, wide mouth canning jars in warm soapy water. Rinse well, dry and allow them to come to room temperature. Grease insides of jar properly.
In a medium bowl, sift flour, baking soda, baking powder and salt. Set apart.
In a large bowl, cream butter with half of the butter till fluffy. Add eggs and closing sugar and beat in. Add vanilla and applesauce and combine.
Add the flour combination in three increments, blending well after every addition.
Pour 1 cup of batter into every jar and punctiliously dispose of any batter from the edges.
Bake at 325 tiers F (a hundred sixty five levels C) for 40 mins.
While desserts are baking, sterilize lids and jewelry by boiling them in a saucepan of water. Keep them inside the warm water until prepared to apply.
When the cakes have completed baking, dispose of jars from oven. Make certain jar rims are clean. (If they're not, jars will not seal efficaciously). While jars are still hot, vicinity lids on jars, and screw earrings on tightly. Jars will seal as they cool. Place the jars on the counter and concentrate for them to "ping" as they seal. If you leave out the "ping", wait until they may be completely cool and press on the pinnacle of the lid. If it doesn't pass at all, it is sealed.
Unsealed jars must be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be placed in a freezer.

Notes :

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