| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 8 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Posted to Bakery-Shoppe Digest V1 #228 by [email protected] (v. j. redding) on Sep 10, 1997
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