Total Calories: 379
1. Preheat the oven to 350°F. Generously grease an 8-x-8-inch baking pan and set aside.
2. Place all of the jar ingredients in a large bowl, and stir until well combined. Add the oil, vinegar, vanilla, and water, and blend with an electric mixer on low speed for 2 minutes. Pour the batter into the prepared baking pan.
3. Bake for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes in the pan. Then remove the cake and cool completely on a wire rack. Sprinkle with powdered sugar or frost with your favorite icing, if desired.
4. Serve immediately, or store in an airtight container for up to 1 week.
CREATING THE JAR
1. Wash and thoroughly dry a 1-quart wide-mouth canning jar.
2. Layer the ingredients in the jar as shown below, pressing each layer firmly with a flat-bottomed object, such as a tart tamper or the bottom of a narrow glass, after each addition. Make the layers as level as possible.
TOP of the jar
2 cups flour
2/3 cup unsweetened cocoa powder
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1 1/3 cups sugar
BOTTOM of the jar
3. Secure the lid, and decorate as desired (see The Basics: 06-Creating the Jars DECORATING THE JAR). Attach the instructions for making the cake found in the Gift Jar Tags chapter.
From "The Mason Jar Soup to Nuts Cookbook." Copyright 2004 by Lonnette Parks. Used with permission of the publisher, Square One Publishers. All Rights Reserved.
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