Chocolate Cake In A Jar I Recipes

Steps:

• Add the angel food cake mix and chocolate cake mix to a jar. Place a cupcake liner over the cake mix and add the peanut butter chips and chocolate chips. Cover with the lid.
• Store in the pantry for up to 3 months.
• When ready to eat, remove the lid and cupcake liner with the chips from the jar. Pour the water into the dry cake mix. Mix thoroughly, making sure to scrape the dry mix from the bottom of the jar.
• Microwave for 20 seconds.
• Pour the peanut butter and chocolate chips into the jar. Stir the chips into the cake gently, being careful not to push them to the bottom because they will naturally sink into the cake while cooking.
• Microwave for another 40 seconds, until cooked through.
• Top with whipped cream, chocolate syrup, and peanut butter chips, if desired.
• Serve immediately.
• Enjoy!

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.

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.

Steps:

• For the yellow cake: Preheat the oven to 350 degrees F. Beat the butter and sugar until light and fluffy in a medium bowl. Add the eggs one at a time, beating in between additions. Add the vanilla and beat until well mixed.
• Whisk the flour, baking powder and salt in a small bowl. Add half the flour mixture to the butter mixture and mix until incorporated. Mix in the half-and-half. Mix in the remaining half of the flour mixture.
• Spray the jars with vegetable nonstick spray. Fill each jar about halfway full with batter. Place the jars on a baking sheet and bake until the cake springs back from a gentle touch, about 25 minutes.
• Meanwhile, for the chocolate ganache: Boil the half-and-half in a saucepan. Add the chocolate. Let the ganache sit for 5 minutes, and then whisk until smooth.
• Once the cakes are cooked, remove from the oven and cool, 1 to 2 minutes. Spoon the chocolate ganache on top. Top jars with vacuum-seal lids. The heat of the cakes will create the seal as the cakes cool.

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.