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Chocolate Cake in a Jar

A community recipe by

Not tested or verified by

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So easy to make. They are great to take on picnics and are yuuuuummmmyyy!


Serves: 8

For the Cake

  • ½ cup unsalted butter (softened at room temp)
  • 1½ cups light brown sugar
  • 2 medium eggs
  • 1 teaspoon pure vanilla extract
  • 6 tablespoons unsweetened cocoa powder
  • 1½ teaspoons baking soda
  • ¼ teaspoon salt
  • 1½ cups sifted cake flour
  • ⅔ cup sour cream
  • ⅔ cup instant coffee (brewed)

For the Frosting

  • 2 tablespoons butter
  • ¾ cup light brown sugar
  • 3 tablespoons water
  • 1 cup sugar
  • ½ cup pecan nuts (halves or pieces)

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Chocolate Cake in a Jar is a community recipe submitted by kyanna and has not been tested by so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 350 degrees F.
  • Place 10 jars on a cookie sheet pan, evenly spaced out. In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until smooth.
  • Add the sugar and eggs and mix until fluffy, about 2 minutes. Add the vanilla, cocoa, baking soda, and salt and mix.
  • Add half of the flour; then half of the sour cream, and mix. Repeat with the remaining flour and sour cream.
  • Drizzle in the coffee and mix until smooth. (The batter will be thin.) Pour the batter into the jars, filling a little more than half way and bake until the tops almost firm to the touch, about 25 minutes.
  • While the cake is baking, make the Frosting: Melt the butter in a small saucepan over medium heat; then add the brown sugar and 2 tablespoons water and stir until the sugar is dissolved, for 2 to 3 minutes.
  • Remove from heat and beat in the powdered sugar adding 1 or 2 tablespoons more water so that the frosting is fairly liquid and can slide down the sides of the cake in the jar.
  • While the cake is still warm, sprinkle the top with pecans and pour the brown sugar icing over to cover and soak in.
  • Let cool then screw on jar lids and keep at room temperature until ready to eat.
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