CHOCOLATE PEANUT BUTTER CAKE IN A JAR RECIPE BY TASTY
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
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 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
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 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-PRALINE CAKE IN A JAR
For a few years now I've been a judge at the Whirlpool Accubake Unique Cake Contest, which is similar to the Pillsbury Bake-Off. A chocolate cake with a pecan and butterscotch toffee topping called Chocolate Coffee Toffee Cake by Elizabeth Kirsch from Pennsylvania won first place in 2002 and the $10,000 prize, which she donated to Heifer International. Elizabeth told me she made her cakes in glass canning jars and would tuck one into her husband's business trip luggage so he wouldn't miss his favorite cake while he was out of town. This simplified version of her cake would be perfect to take to a picnic or even a backyard barbecue
Provided by Gale Gand
Yield 10 to 12 servings
Number Of Ingredients 17
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.
CHOCOLATE CHIP COFFEE CAKE (GIFT MIX IN A JAR)
Gift jar directions at bottom of the recipe - add onto a recipe card and attach to the gift! Or skip the gift making and indulge yourself with this treat!! NOTE: This recipe is to be prepared one QUART size wide mouth canning jar and will yield 12 servings.
Provided by Mom2Rose
Categories Breads
Time 50m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 10
Steps:
- Creating the Gift in a Jar:
- Wash and thoroughly dry a 1-quart wide-mouth canning jar.
- Layer the ingredients in the jar as listed above starting with the flour, cinnamon, baking soda, baking powder, sugar and then chocolate chips - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
- Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
- CHOCOLATE CHIP COFFEE CAKE GIFT TAG:
- Additional ingredients to be added by the recipient: 2 eggs, 1 cup sour cream, 1/2 cup butter, softened and 1 tsp vanilla extract.
- CHOCOLATE CHIP COFFEE CAKE INSTRUCTIONS:
- Preheat oven to 350.
- Place the eggs, sour cream, butter and extract in a large bowl and blend with an electric mixer set on low speed.
- Add the contents of the jar and continue to blend for 2 minutes.
- Pour the batter into a generously greased 9 x 13 inch pan.
- Bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool for 10 minutes in the pan, then remove the cake and cool completely on a wire rack.
- Store in an airtight container for up to 1 week.
Nutrition Facts : Calories 345.1, Fat 16.7, SaturatedFat 9.8, Cholesterol 61.3, Sodium 247.2, Carbohydrate 46.5, Fiber 1.6, Sugar 25.1, Protein 4.8
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