Chocolate Cakes in a Jar recipe

8 pint-size wide-mouth canning jars
1 stick plus 3 tablespoons unsalted butter
3 cups granulated sugar, divided
4 eggs
1 tablespoons vanilla extract
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

Pre-wash canning jars in hot, soapy water. Rinse well, then dry and let them come to room temperature. Grease insides of jars well.

Beat together butter and half of the sugar until fluffy. Add eggs and remaining sugar, vanilla extract and applesauce.

Sift dry ingredients together and add to the applesauce mixture a little at a time, beating well after each addition.

Pour one cup batter into each jar and carefully remove any batter from the rims. Place jars in a preheated 325 degree F 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 are 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. Use all canned cakes within 6 months.