1 stick plus 3 T. butter or margarine
3 c. white sugar
4 eggs
1 T. vanilla
2 c. applesauce, unsweetened
3 c. white flour
3/4 c. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/8 tsp. salt
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 temperature. Grease insides of jar well with
butter.
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 1 c. of batter into each jar, and carefully remove any batter
from the rims.
Place jars in a preheated 325 oven, and bake for 40 mins.
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.
Eat within 1 month.
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