• Cooking Time:
  • Servings:
  • Preparation Time:



  • 8 pint-sized wide mouth canning jars
  • 1 stick plus 3 T. unsalted butter
  • 3 C. sugar
  • 4 eggs
  • 1 T. vanilla
  • 2 C. applesauce, unsweetened
  • 3 C. flour
  • 3/4 C. unsweetened cocoa powder
  • 1 t. baking soda
  • 1/2t. baking powder
  • 1/8 t. salt


  • Prewash 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 degree
  • oven and bake for 40 minutes.
  • While cakes are baking, bring a
  • saucepan of water to a boil and carefull 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.
  • 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.

Categories: Cake  Chocolate  Dessert  Gift Idea 

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