Hi Micheal in Texas, here is one recipe in a jar for you and
a way to find more.
Pint Sized Chocolate Cake
1 stick plus 3 Tbsp. Butter or Margarine 3 cups White Sugar
4 Eggs 1 Tbsp. Vanilla 2 cups Applesauce, unsweetened 3 cups
White Flour
3/4 cup unsweetened Cocoa Powder 1 tsp. Baking Soda
4/2 tsp. Baking Powder
5/8 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 inside of jars well. Beat together butter and half
of sugar until fluffy. Add eggs and remaining sugar,
vanilla and applesauce. Sift dry ingredients together and
add to applesauce mixture a little at a time: beat well
after each addition. Pour 1 cup of batter into each jar and
carefully remove any batter from the rims. Place jars in
preheated 325 degree 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
and dry. If they're not, jars will not seal properly. Place
lids on jars, and screw rings on tightly without moving the
lids. Jars will seal as they cool. Cakes slide right out of
the jars when ready to serve. Unsealed jars should be kept
in refrigerator and eaten within 2 weeks. Sealed jars may
be store with other canned goods or kept in freezer. The
cake is safe to eat as long as the jar remains vacuum-
sealed and free from mold. That means if you press down on
top of lid and it moves, do not eat
it. If you a worried about the safety of storing your
cakes, an alternative is to store them in the freezer.
PattyG from Missouri
footnote: Go to Google and ask them to find Nancys Recipes
for you This recipe courtesy Nancys Recipes
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