CHOCOLATE CAKE IN A JAR I
This recipe makes chocolate cakes in jars for charming food gift ideas during the holiday season or easy snack carriage.
Provided by Holly
Categories Desserts Cakes Chocolate Cake Recipes
Yield 2
Number Of Ingredients 11
Steps:
- 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)
- In a small bowl, mix flour, sugar, baking soda and cinnamon. Set aside.
- 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.
- Stir in Flour mixture and blend. Add buttermilk, egg and vanilla and beat by hand until smooth. Stir in nuts.
- 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.
- 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.
Nutrition Facts : Calories 1051.8 calories, Carbohydrate 156.1 g, Cholesterol 175.6 mg, Fat 44.7 g, Fiber 5.5 g, Protein 14.8 g, SaturatedFat 22 g, Sodium 604 mg, Sugar 102.4 g
CHOCOLATE CAKE IN A JAR
Make and share this Chocolate Cake in a Jar recipe from Food.com.
Provided by Jellyqueen
Categories Dessert
Time 1h10m
Yield 8 jars
Number Of Ingredients 10
Steps:
- Prewash 8 pint-sized wide mouth 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 temperat ure.
- 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-degree 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.
Nutrition Facts : Calories 709.4, Fat 20, SaturatedFat 11.6, Cholesterol 147.7, Sodium 384.4, Carbohydrate 128.3, Fiber 4.7, Sugar 75.6, Protein 9.8
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)
Provided by TROUBLE4U2
Categories Dessert
Time 55m
Yield 8 cakes, 8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
CHOCOLATE CAKE IN A JAR
I judge the Whirlpool Unique Cake Contest annually and it's kind of like the Pillsbury Bake Off. A chocolate cake with toffee topping called Chocolate Coffee Toffee Cake by Elizabeth Kisch won first place, as well as the $10,000 prize, which she donated to Heifer International. She is from Pennsylvania and made her cakes in jars one time to tuck into her husbands luggage for a business trip he was taking so he wouldn't miss his favorite cake she was serving at home while he was out of town. This is a simplified version of her cake.
Provided by Food Network
Categories dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Special Equipment: 10 (8-ounce) Ball jars
- Make the Cake: Preheat the oven to 350 degrees F. Place 10 jars on a cookie sheet pan, evenly spaced out.
- In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until smooth. Add the sugar and eggs and mix until fluffy, about 2 minutes. Add the vanilla, cocoa, baking soda, and salt and mix. Add half of the flour; then half of the sour cream, and mix. Repeat with the remaining flour and sour cream. Drizzle in the coffee and mix until smooth. (The batter will be thin.)
- Pour the batter into the jars, filling a little more than half way and bake until the tops almost firm to the touch, about 25 minutes.
- While the cake is baking, make the Frosting: Melt the butter in a small saucepan over medium heat; then add the brown sugar and 2 tablespoons water and stir until the sugar is dissolved, for 2 to 3 minutes. Remove from heat and beat in the powdered sugar adding 1 or 2 tablespoons more water so that the frosting is fairly liquid and can slide down the sides of the cake in the jar.
- While the cake is still warm, sprinkle the top with pecans and pour the brown sugar icing over to cover and soak in. Let cool then screw on jar lids and keep at room temperature until ready to eat.
CHOCOLATE SPIDERS BAKED IN A JAR
I found this recipe on the I am Baker site. I fell in love with it. It didn't give you mush as far as directions on how to do it so I filled in the spaces You bake this cake in wide mouth 1/2 pint mason jar or jelly jar. Then top it with a chocolate spider web. This makes a wonderfully scary party treat.
Provided by Stormy Stewart @karlyn255
Categories Cakes
Number Of Ingredients 5
Steps:
- For every box of cake mix in pumpkin or orange You will need about 1/4 of the chocolate cake mix. Spray the inside of a new wide mouth 1/2 pint jars. do as many as guests. Inside make a spider or write something scary. Do this in the lower 1/2 of jar.
- The spider: I divided my dry Chocolate cake mix into 4 and using only 1/4 of the mix, added only enough water to make it a thick paste. Then putting it in a icing bag, or a plastic baggy with a cut end, pipe a spider on the lower 1/2 of the inside of the jar after you have spayed the inside lightly with oil. Make sure the paste is thick so the spider would stay in place.
- Make pumpkin, orange or even white cake mix as directed.
- Pour carefully just enough cake batter to go 1/2 way up jar.
- Put jars on a cookie sheet. Put that into a preheated 350 Degree oven for 18-22 minutes watching to see they are done but not over done.
- In the mean time make webs from the chocolate chips and butter, melted together. I like the microwave for that. do it is 30 second cycles. Look above for the picture to do that. Place then in the fridge after making.
- Cool cakes completely. then top with webs before serving.
CHOCOLATE-PRALINE CAKE IN A JAR
Provided by Gale Gand
Categories Cake Mixer Chocolate Egg Dessert Picnic Backyard BBQ Pecan Edible Gift Party Sour Cream Butter Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F. Place 10 to 12 1/2-pint glass canning jars on a rimmed baking sheet, evenly arranged with space between them. (If you have a Silpat liner, place it under the jars to prevent them from sliding around.)
- To make the cakes, in a mixer fitted with a whisk attachment, beat the butter until smooth. Add the brown sugar and eggs and mix until fluffy, about 2 minutes. Add the vanilla, cocoa, baking soda, and salt and mix until combined. Add half of the flour, then half of the sour cream, and mix until combined. Repeat with the remaining flour and sour cream. Drizzle in the coffee and mix until smooth. The batter will be thin, like heavy cream.
- Pour the batter into the jars, filling them halfway. Bake until the tops of the cakes are firm to the touch, about 25 minutes.*
- To make the topping, melt the butter in a medium saucepan over medium heat, then add the brown sugar and 1?2 cup water and stir with a wooden spoon until the sugar is dissolved, 2 to 3 minutes. Remove the pan from the heat and stir in the powdered sugar until combined, then return to the heat and bring to a boil. Stir in the nuts.
- Pour the praline topping over the cakes to cover, working quickly, because the praline hardens quickly as it cools. Let the cakes cool completely if they aren't already, before screwing on jar lids.**
- Do-Aheads
- *The cakes can be made ahead, cooled, covered, and kept at room temperature for 2 days or in the refrigerator for up to 4 days.
- **The finished cakes will keep for up to 4 days at room temperature.
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