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chocolate cake baked in a jar


these cakes/breads baked in a jar can be kept for a year but for best results i think they are better if eaten within 6 months after they seal. they are moist and frosting isn't needed, but you can always put some on right before you eat them. my guys leave every year for deer camp for 2 weeks and crave some food from home while away and these are perfect for them (no cooking needed)


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  1. Preheat oven to 325
  2. Pre-wash canning jars in hot
  3. Soapy water
  4. Rinse well
  5. Dry and let them come to room temperature
  6. Grease insides of jar well
  7. Beat together butter and half of sugar until fluffy
  8. Add eggs and remaining sugar
  9. Vanilla and applesauce
  10. Sift dry ingredients together and add to the applesauce mixture a little at a time: beat well after each addition
  11. Pour one cup of batter into each jar and carefully remove any batter from the rims
  12. Place jars in a preheated 325 oven and bake for 40 minutes
  13. While cakes are baking
  14. Bring a saucepan of water to a boil and carefully add jar lids
  15. Remove pan from heat and keep lids hot until ready to use
  16. When the cakes have finished baking
  17. Remove jars from oven
  18. Make sure jar rims are clean
  19. Place lids on jars
  20. And screw rings on tightly
  21. Jars will seal as they cool
  22. Cakes will slide right out when ready to serve
  23. Unsealed jars should be stored in the refrigerator and eaten within 2 weeks
  24. Sealed jars may be stored with other canned food or placed in a freezer
  25. Do not place hot jars in freezer !
  26. The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold
  27. To enjoy the best flavor
  28. Try to eat all canned cakes within 6 months

Step 21

Total Time in Minute 55

Ingredients Count 11

cooking chocolate cake baked in a jar

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Unsalted butter




Unsweetened applesauce


Unsweetened cocoa powder

Baking soda

Baking powder


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