1 c Margarine — softened
3 c Granulated sugar
4 Eggs — whipped
1 tb Vanilla
1 ts Almond extract
2 c Applesauce — at room
Temperature
3 c Unbleached flour
3/4 c Cocoa powder — sifted
1 ts Baking soda
1/2 ts Baking powder
1/8 ts Salt
Preheat oven at 325. 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.
Once jars are cool, decorate with round pieces of cloth and then glue on
flowers, ribbons, etc. on lid, ring and side of jar. Unscrew the ring (the
lid should be sealed by now) and place a few cotton balls on top of the lid
(makes it poofy on top), then a piece of cloth (about 3″ larger than the
lid) on top and screw the ring back on. Decorate as desired (example
pinking shears).
Yields
8 Servings