1 Cup Margarine -- softened
3 Cups Granulated sugar
4 Eggs -- whipped
1 Tablespoon Vanilla
1 Teaspoon Almond extract
2 Cups Applesauce -- at room temperature
3 Cups Unbleached flour
3/4 Cup Cocoa powder -- sifted
1 Teaspoon Baking soda
1/2 Teaspoon Baking powder
1/8 Teaspoon Salt
Preheat oven at 325. Place
a baking sheet onto middle rack and remove top rack from
oven. Before starting batter, wash 8 (1 pint) wide mouth
canning jars with lids in hot soapy water and let drain,
dry, and cool to room temperature. Generously prepare
jars with margarine.
In a mixing bowl,
combine margarine, sugar, eggs, vanilla, almond extract,
and applesauce. In another mixing bowl, combine flour,
cocoa powder, baking powder, baking soda, and salt. Mix
wet ingredients with dry ingredients just until
moistened. Spoon 1 level cupful of batter into each jar.
Carefully wipe rims clean,
then place jars on baking sheet (or they'll tip over) in
the center of oven. Bake 40 minutes. Keep lids in hot
water until they're used. When cakes are done, remove
jars which are HOT from oven one at a time. If rims need
cleaning, use moistened paper towel. Carefully put lids
and rings in place, then screw tops on tightly shut.
Place jars on a wire rack; they will seal as they cool.
Once jars are cool,
decorate with round pieces of cloth and then glue on
flowers, ribbons, etc. on lid, ring and side of jar.
Unscrew the ring (the lid should be sealed by now) and
place a few cotton balls on top of the lid (makes it
poofy on top) then a piece of cloth (about 3" larger
than the lid) on top and screw the ring back on.
Decorate as desired.
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