CHOCOLATE CAKE IN A JAR

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
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.
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 one cup of batter into each jar and carefully remove any batter from the rims.
Place jars in a 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. (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.

CHOCOLATE CHIP COOKIE MIX

9 c. flour
4 tsp. baking soda
2 tsp. salt
3 c. firmly packed dark brown sugar
3 c. granulated sugar
4 c. vegetable shortening*
2 c. chopped pecans
2 (12 oz.) pkg. semi-sweet real chocolate chips
Cookies:
1 bag mix and thaw slightly.
1/2 teaspoon vanilla
1 egg slightly beaten
*You can use butter instead of shortening, but then mix must be kept in the
refrigerator or freezer.
Combine dry ingredients in large bowl. Mix in shortening, using fingers. Then stir
in nuts and chocolate chips. Store in airtight container in cool dry place or
measure 3 1/2 cups mix into freezer bags, seal and freeze. Will keep up to 6 months
in freezer.
Attach to Jar:
To make cookies:
Remove 1 bag mix and thaw slightly. Mix 1/2 teaspoon vanilla with 1 egg slightly
beaten. Mix in cookie mix. This batter is slightly heavy. Drop by teaspoonfuls or
tablespoonfuls onto greased cookie sheet. Bake in 375 degrees oven for 10 to 12
minutes for larger cookies and 8 to 10 minutes for smaller cookies. Pat down mix if
flatter cookies are desired. Cool slightly, then remove. Cookies may be frozen
after baking. Each 3 1/2 cups of mix makes approximately 2 to 2 1/2 dozen cookies.