I received a phone order for a set of Real Food recipe collections, and was given the suggestion of coming up with another collection- this time for cake mixes in jars- and after giving it a bit of thought, this collection is what I have come up with. Thank you Neta!
These are not like the ‘Pint Sized Cakes’, which are actually baked in the jars. These are mixes, similar to the mixes you would buy in a store, and most are made in quart sized jars, rather than baked in pint sized jars. These mixes are unique because first, they are made by You, and second, they are layered in the jars and are quite decorative once they have been completed. You can decorate them as the recipes suggest, or use your imagination.
These mixes can be made in jars when they are available, but may also be made in large zip baggies or other containers which will hold at least 4 cups of mix. Your mixes may be stored for up to one year. When storing food for later use, please remember to use high quality ingredients, and to package your food in airtight containers, and to store in a cool, dry place which is safe from extended exposure to sunlight, and also safe from exposure to mice and insects.
I hope you enjoy these recipes as much as I enjoyed coming up with them!
Crazy Cake Mix in a Jar
2 cups flour
2/3 cup Cocoa Powder
3/4 tsp. Salt
1 1/2 tsp. Baking Powder
1 1/3 cups Sugar
In a large bowl, combine flour, salt, cocoa powder & baking powder. Layer ingredients in jar in order given in a 1 quart canning jar. It is helpful to tap jar lightly on a padded surface (towel on counter) as you layer the ingredients to make all ingredients fit neatly. Use scissors to cut a 9 inch-diameter circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach a card with the following directions:
This is a crazy cake because you mix the cake all together in the pan that you bake it in. Pour contents of jar into a 9 x 13 inch baking pan, then add the following ingredients;
3/4 cup Vegetable Oil
2 tsp. Vinegar
1 tsp. Vanilla
2 cups Water
Stir cake ingredients together using a wire whisk or fork, making certain that all ingredients are completely mixed together. Bake at 350 degrees F for 35 minutes. Frost as desired or serve sprinkled with powdered sugar, with fresh fruit on the side.
Homemade Non-Stick Coating
1 cup Vegetable Oil
1 cup Shortening
1 cup Flour
In a large mixing bowl, mix until smooth with electric mixer. Store in an airtight container in the refrigerator until needed. Use this to coat pans for cakes, muffins, pies or anything that requires ‘greased and floured’ pans.