Chocolate Applesauce Cake in a Jar
Submitted by Cooker
Chocolate applesauce cake baked in canning jars and sealed while hot. A moist, fudgy cake with almond extract that makes a unique homemade gift.
YIELD
8 servingsPREP
30 minCOOK
40 minREADY
1 hrsCake baked in wide-mouth canning jars that seal as they cool. Chocolate and applesauce is an old combination that produces an incredibly moist crumb. The applesauce replaces extra fat and keeps the cake soft for days, even sealed in a jar.
The batter is straightforward: cream margarine and sugar, add whipped eggs, vanilla, almond extract, and applesauce, then fold in the dry ingredients. A touch of almond extract gives the chocolate a subtle, almost cherry-like undertone that you can’t quite identify but would miss if it weren’t there.
One level cupful of batter per jar is the right amount. Too full and the cake rises over the rim, preventing a proper seal.
Kitchen Tips
- Use wide-mouth pint canning jars only. Regular-mouth jars make it impossible to get the cake out.
- Grease the jars generously with margarine. Every surface the batter touches needs to be slicked.
- Place jars on a baking sheet in the oven. They’ll tip over on the rack otherwise.
- Seal the lids on immediately while the jars are still hot. The cooling creates a vacuum seal.
- Handle with care. The jars are extremely hot out of the oven.
Variations
- Add a cup of chopped walnuts or chocolate chips to the batter.
- Swap applesauce for pumpkin puree for a chocolate-pumpkin version.
- Tie a ribbon around the cooled, sealed jars for a homemade holiday gift.
Ingredients
Directions
Preheat oven at 325℉ (160℃).
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.
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