Saturday, October 16, 2010

'Pint Sized Cakes'

A good friend of mine made 'Pint Sized Cakes' as a fund raiser for he sons school last year. She had left over jars that she gave to me. It's a cold wet day. I thought I would try making some cake today. You sterilize the jars, and fill them with one cup of cake mix. Do not use more than one cup or batter will overflow and jar will not seal. Place jars evenly spaced on a cookie sheet. Place in a pre-heated oven and bake until cooked (about 45 mins). Remove jars from oven one at a time keeping remaining jars in 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.

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Pint Sized Carrot-Raisin Bread (makes 6 cakes)

cook at 325 F, or 200c for about 45 mins

2- 2/3 cups White Sugar
2/3 cup Vegetable Shortening
4 Eggs
2/3 cup Water
2 cups shredded Carrots
3 1/2 cups all-purpose Flour
1/4 tsp. Cloves
1 tsp. Cinnamon
1 tsp. Baking Powder
2 tsp. Baking Soda
1 tsp. Salt
1 cup Raisins

Pint Sized Chocolate Cake (makes 8 cakes)

cook at 325 f or 200c for about 40 mins

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

1 comment:

Shelley said...

This is very interesting. I've never heard of canned cake before it's worth trying.