Ingredients:
1 stick plus 3 tbsp butter
3 cup white sugar
4 eggs
1 tbsp vanilla
2 cup applesauce, unsweetened
3 cup white flour
3/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
Directions:
Wash 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 with
butter.
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 1 c. of batter into each jar, and carefully remove any batter
from the rims.
Place jars in a preheated 325 oven, and bake for 40 mins.
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.
Eat within 1 month.
BASE
3 oz semi-sweet chocolate
1/2 cup Butter
2 tbsp Sugar
1 Vanilla bean
1 Egg
2 cups Graham wafer crumbs
1 cup Coconut
1/2 cup chopped pecans
FILLING
2 tbsp Custard powder
1/4 cup Milk
2 tbsp Butter; softened
1/2 cup Peanut butter, smooth
2 cup Sugar,icing; or confectioner sifted
ICING
5 oz semi-sweet Chocolate
1 tbsp Butter
Directions:
BASE: Melt chocolate and butter in microwave on high power 2
minutes. Mix in sugar and egg. Split vanilla bean. Scrape
out seeds and add to mixture. Add crumbs, coconut and nuts.
Press into 9 inch square pan. Chill.
FILLING: Using electric mixer, beat together all ingredients. Spread
over base; chill.
ICING: Melt chocolate with butter in saucepan on Medium power 3 to 4
minutes. spread over filling.
In a large bowl with electric mixer at low, beat ricotta cheese, sugar,
orange peel just until smooth. Split vanilla bean. Scrape out seeds
and add to cheese mixture. Beat 1 minute. Stir in chocolate chips.
Cover and refrigerate 30 minutes. To serve, spoon mixture directly
into ice-cream cones or into decorating bag without tip and then pipe
into cones.
Ingredients:
3 oz Pkg cream cheese, softened
1/3 cup Creamy peanut butter
1 dash Ground cinnamon
1/4 cup Chocolate syrup
2 tbsp Milk
Directions:
In large bowl with electric mixer on medium, beat cream cheese, peanut butter, and cinnamon until smooth. Gradually beat in chocolate
syrup and milk until well blended. Serve with fruit, cookies, or pretzels.
Ingredients:
3/4 cup Brown sugar
3/4 cup Butter, softened
1 Egg
1 Vanilla bean
1 1/2 cup Flour
3/4 tsp Baking soda
1/4 tsp Salt
1 1/2 cup Semi-sweet chocolate chips
1 cup Chopped pecans
Directions:
Beat brown sugar and butter until creamy, 3 to 5 minutes. Add egg.
Split vanilla bean; scrape out seeds and add to butter mixture.
Gradually blend in dry ingredients. Stir in chocolate chips and
nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake at 375F for 8 to 10 minutes. Let stand 2 minutes before removing
from sheets.
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