Recipe

Praline Chocolate Jar Cakes Recipe

Add Step-by-Step Photos	Recipediva / All my dishes 6 months, 3 weeks ago Toffee Cake by Elizabeth Kisch from Pennsylvania won first place in 2002 and the $10,000 prize, which she donated to Heifer International. Elizabeth told me she made her cakes in glass canning jars and would tuck one into her husband's business trip ... More Prep:20m Cook:25m Servings:10	Recipediva
	chocolate jar cake

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Fans

iffyo

berry

lillyann

Ingredients

You'll Need

Ten to twelve 1/2-pint canning jars

Rimmed baking sheet or roasting pan

For the Cake

8 tablespoons (1 stick) unsalted butter, softened

1 1/2 cups packed light brown sugar

2 large eggs

1 teaspoon pure vanilla extract

6 tablespoons unsweetened cocoa powder

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1 1/2 cups sifted cake flour

2/3 cup sour cream

2/3 cup brewed coffee (I just use the morning's leftover coffee)

For the Praline Topping

2 tablespoons unsalted butter

3/4 cup firmly packed light brown sugar

1/2 cup water

1 cup powdered sugar

1/2 cup pecan halves or pieces

Directions

Preheat the oven to 350°F. Place 10 to 12 1/2-pint glass canning jars on a rimmed baking sheet, evenly arranged with space between them. (If you have a Silpat liner, place it under the jars to prevent them from sliding around.)

To make the cakes, in a mixer fitted with a whisk attachment, beat the butter until smooth. Add the brown sugar and eggs and mix until fluffy, about 2 minutes. Add the vanilla, cocoa, baking soda, and salt and mix until combined. Add half of the flour, then half of the sour cream, and mix until combined. Repeat with the remaining flour and sour cream. Drizzle in the coffee and mix until smooth. The batter will be thin, like heavy cream.

Pour the batter into the jars, filling them halfway. Bake until the tops of the cakes are firm to the touch, about 25 minutes.*

To make the topping, melt the butter in a medium saucepan over medium heat, then add the brown sugar and 1/2 cup water and stir with a wooden spoon until the sugar is dissolved, 2 to 3 minutes. Remove the pan from the heat and stir in the powdered sugar until combined, then return to the heat and bring to a boil. Stir in the nuts.

Pour the praline topping over the cakes to cover, working quickly, because the praline hardens quickly as it cools. Let the cakes cool completely if they aren't already, before screwing on jar lids.**

Do-Aheads

* The cakes can be made ahead, cooled, covered, and kept at room temperature for 2 days or in the refrigerator for up to 4 days.

** The finished cakes will keep for up to 4 days at room temperature.

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Comments

invisiblechef 6 months, 3 weeks ago said:
I just think she is the sweetest, don't you think? she sounds very thoughtful. About the glass jar-I think I would be afraid the whole time of the glass breaking. Have you made these yet?

Marie

krumkake 6 months, 3 weeks ago said:
Those are not only adorable little gifts, but they sound soooo good! This is bookmarked and ready for the holidays...great idea!!

iffyo 6 months, 3 weeks ago said:
Its awesome...i simply love it..wot els do i say, check my ratings.. and i'v already been tagged as itz FAN.