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1 hours
Prep: 30 minutes
Cook: 40 minutes
748 calories per serving view nutrition facts
8 servings
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| 1 | cup | margarine | softened |
| 3 | cups | sugar | granulated |
| 4 | large | eggs | whipped |
| 1 | tablespoon | vanilla extract | |
| 1 | teaspoon | almond extract | |
| 2 | cups | applesauce | at room temperature |
| 3 | cups | flour, unbleached all-purpose | |
| 3/4 | cup | cocoa powder | sifted |
| 1 | teaspoon | baking soda | |
| 1/2 | teaspoon | baking powder | |
| 1/8 | teaspoon | salt |
Preheat oven at 325 degrees F.
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.
| % Daily Value* | |
| Total Fat 27.0g | 41% |
| Saturated Fat 5.0g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 451mg | 19% |
| Total Carbohydrate 123.0g | 41% |
| Dietary Fiber 5.0g | 19% |
| Sugars 76.0g | |
| Protein 10.0g | 20% |
| Vitamin A | 23% | Vitamin C | 22% | |
| Calcium | 5% | Iron | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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