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.
Yields
8 Servings