Chocolate Cake in a Jar

Advice on baking cake in jars. You can use any cake recipe for this. Your favorite cake recipe 8 straight-sided wide-mouth canning jars 8 rings and lids for jars Directions: 1. In pint size, straight-sided wide-mouth jars, put 1 cup of batter in each greased jar. Make sure to keep the rims of the jars clean. Put in preheated oven 350 degrees F (175 degrees C). Place jars on a cookie sheet to keep from tipping over while baking. 2. Bake for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean. 3. While they are baking, have your jar lids boiling in a pan of water. When the cake is done, take one jar out at a time and add the hot lid and screw on your jar ring and let set and cool. 4. It will seal as it cools. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed. 5. After it cools it will pull away from the jar and when you are ready to eat, open and pop out the cake and enjoy. 6. 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. The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold

Ingredients

• 1 cup all-purpose flour
• 1 cup white sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/3 cup butter or margarine
• 1/4 cup water
• 3 tablespoons unsweetened cocoa powder
• 1/4 cup buttermilk
• 1 egg, beaten
• 1/2 teaspoon vanilla extract
• 1/4 cup finely chopped walnuts
• 2 wide mouth pint canning jars

Directions

1. Sterilize 2 (1 pint) straight sided wide mouth canning jars, lids and rings by boiling for 10 minutes. Keep the lids and rings in the hot water until needed. Preheat oven to 325 degrees F (165 degrees C)
2. In a small bowl, mix flour, sugar, baking soda and cinnamon. Set aside.
3. In a medium saucepan, combine butter, water and cocoa powder. Heat and stir until butter is melted and mixture is well blended. Pour into a large bowl.
4. Stir in Flour mixture and blend. Add buttermilk, egg and vanilla and beat by hand until smooth. Stir in nuts.
5. Distribute evenly into the 2 prepared canning jars. Place the jars on a cookie sheet and bake at 325 degrees F (165 degrees C) for 35 to 40 minutes or until toothpick inserted deep into center of cake comes out clean.
6. Using heavy oven mitts, remove cakes from oven one at a time. Place a lid, then a ring onto the jars and screw them down tightly. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
7. Store cakes in a cool dark place. They should last for up to a year.

Submitted 6/13/05.
Source: cakerecipe.com
Submitted By: michelle buenzli
mbuenzli@hotmail.com
Chocolate Cake in a Jar