Chocolate Cake In A Jar I Recipes

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CHOCOLATE CAKE IN A JAR I



Chocolate Cake in a Jar I image

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

1 cup all-purpose flour
1 cup white sugar
½ teaspoon baking soda
¼ teaspoon ground cinnamon
⅓ cup butter
¼ cup water
3 tablespoons unsweetened cocoa powder
¼ cup buttermilk
1 egg, beaten
½ teaspoon vanilla extract
¼ cup finely chopped walnuts

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 BAKED IN A JAR



Chocolate Cake Baked in a Jar image

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

1/2 cup butter, plus
3 tablespoons unsalted butter
3 cups sugar
4 eggs
1 tablespoon vanilla
2 cups unsweetened applesauce
3 cups flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt

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 II



Chocolate Cake in a Jar II image

Makes 8 pints. Excellent for care packages and gifts.

Provided by Kristi

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 8

Number Of Ingredients 10

¾ cup butter, softened
3 cups white sugar
4 eggs
1 tablespoon vanilla extract
2 cups unsweetened applesauce
3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
⅛ teaspoon salt

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Wash 8 (pint) straight sided, wide mouth canning jars in hot soapy water. Rinse well, dry and let them come to room temperature. Grease insides of jar well.
  • In a medium bowl, sift flour, baking soda, baking powder and salt. Set aside.
  • In a large bowl, cream butter with half of the butter until fluffy. Add eggs and remaining sugar and beat in. Add vanilla and applesauce and combine.
  • Add the flour mixture in three increments, mixing well after each addition.
  • Pour 1 cup of batter into each jar and carefully remove any batter from the rims.
  • Bake at 325 degrees F (165 degrees C) for 40 minutes.
  • While cakes are baking, sterilize lids and rings by boiling them in a saucepan of water. Keep them in the hot water 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). While jars are still hot, place lids on jars, and screw rings on tightly. Jars will seal as they cool. 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.
  • Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be placed in a freezer.

Nutrition Facts : Calories 698.7 calories, Carbohydrate 122.5 g, Cholesterol 138.8 mg, Fat 21.3 g, Fiber 4.7 g, Protein 9.9 g, SaturatedFat 12.4 g, Sodium 385.7 mg, Sugar 81.8 g

CHOCOLATE CAKE IN A JAR



Chocolate Cake in a Jar image

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

11 tablespoons butter or 11 tablespoons margarine
3 cups white sugar
4 eggs
1 tablespoon vanilla
2 cups applesauce, unsweetened
3 cups white flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt

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 IN A JAR



Chocolate Cake in a Jar image

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

1/2 cup (1 stick) unsalted butter, softened at room temperature
1 1/2 cups light brown sugar, packed
2 eggs
1 teaspoon pure vanilla extract
6 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups sifted cake flour
2/3 cup sour cream
2/3 cup leftover brewed coffee
2 tablespoons butter
3/4 cup firmly packed light brown sugar
2 to 4 tablespoons water
1 cup powdered sugar
1/2 cup pecans halves or pieces

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.

YELLOW CAKES IN A JAR WITH CHOCOLATE GANACHE



Yellow Cakes in a Jar with Chocolate Ganache image

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Time 45m

Yield 4 servings

Number Of Ingredients 11

1 stick butter, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup half-and-half
Vegetable nonstick spray
1/4 cup half-and-half
1/2 cup chocolate chips

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.

CHOCOLATE PEANUT BUTTER CAKE IN A JAR RECIPE BY TASTY



Chocolate Peanut Butter Cake In A Jar Recipe by Tasty image

Here's what you need: angel food cake mix, chocolate cake mix, peanut butter chips, milk chocolate chips, water, whipped cream, chocolate syrup, jar, cupcake liner

Provided by Julie Klink

Categories     Desserts

Time 30m

Yield 1 serving

Number Of Ingredients 9

2 tablespoons angel food cake mix
2 tablespoons chocolate cake mix
2 teaspoons peanut butter chips, plus more for serving, optional
1 teaspoon milk chocolate chips
2 tablespoons water, plus 1 teaspoon
whipped cream, for serving, optional
chocolate syrup, for serving, optional
8 oz jar, microwave and oven safe
1 cupcake liner

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!

Nutrition Facts : Calories 211 calories, Carbohydrate 40 grams, Fat 3 grams, Fiber 0 grams, Protein 4 grams, Sugar 25 grams

CHOCOLATE-PRALINE CAKE IN A JAR



Chocolate-Praline Cake in a Jar image

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

For the cake:
8 tablespoons (1 stick) unsalted butter, softened
1 1/2 cups packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
6 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups sifted cake flour
2/3 cup sour cream
2/3 cup brewed coffee (I just use the morning's leftover coffee)
For the praline topping:
2 tablespoons unsalted butter
3/4 cup firmly packed light brown sugar
1/2 cup water
1 cup powdered sugar
1/2 cup pecan halves or pieces
Ten to twelve 1/2-pint canning jars
Rimmed baking sheet or roasting pan

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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From ribbonstopastas.com


HOW TO MAKE A CAKE IN A JAR – GALAXY TRAINING
2022-03-12 Cake in a Jar – delicious dessert seved in a mason jar. 25.04.2018 · How to Make Cake in a Jar: As you’ll see in the recipe below, Cake in a Jar is simple to make. I used box cake mix because I think it works just as nicely. The trick is to bake the cake in sheet pans to ensure a thin layer of cake. …
From galaxy-training.com


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