Chocolate Praline Cake In A Jar Recipes

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CHOCOLATE CAKE IN A JAR I



Chocolate Cake in a Jar I image

This recipe makes chocolate cakes in jars for charming food gift ideas during the holiday season or easy snack carriage.

Provided by Holly

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 2

Number Of Ingredients 11

1 cup all-purpose flour
1 cup white sugar
½ teaspoon baking soda
¼ teaspoon ground cinnamon
⅓ cup butter
¼ cup water
3 tablespoons unsweetened cocoa powder
¼ cup buttermilk
1 egg, beaten
½ teaspoon vanilla extract
¼ cup finely chopped walnuts

Steps:

  • Sterilize 2 (1 pint) straight sided wide mouth canning jars, lids and rings by boiling for 10 minutes. Keep the lids and rings in the hot water until needed. Preheat oven to 325 degrees F (165 degrees C)
  • In a small bowl, mix flour, sugar, baking soda and cinnamon. Set aside.
  • In a medium saucepan, combine butter, water and cocoa powder. Heat and stir until butter is melted and mixture is well blended. Pour into a large bowl.
  • Stir in Flour mixture and blend. Add buttermilk, egg and vanilla and beat by hand until smooth. Stir in nuts.
  • Distribute evenly into the 2 prepared canning jars. Place the jars on a cookie sheet and bake at 325 degrees F (165 degrees C) for 35 to 40 minutes or until toothpick inserted deep into center of cake comes out clean.
  • Using heavy oven mitts, remove cakes from oven one at a time. Place a lid, then a ring onto the jars and screw them down tightly. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.

Nutrition Facts : Calories 1051.8 calories, Carbohydrate 156.1 g, Cholesterol 175.6 mg, Fat 44.7 g, Fiber 5.5 g, Protein 14.8 g, SaturatedFat 22 g, Sodium 604 mg, Sugar 102.4 g

CHOCOLATE-PRALINE CAKE IN A JAR



Chocolate-Praline Cake in a Jar image

Provided by Gale Gand

Categories     Cake     Mixer     Chocolate     Egg     Dessert     Picnic     Backyard BBQ     Pecan     Edible Gift     Party     Sour Cream     Butter     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield 10 to 12 servings

Number Of Ingredients 19

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
Ten to twelve 1/2-pint canning jars
Rimmed baking sheet or roasting pan

Steps:

  • 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.

CHOCOLATE-PRALINE CAKE



Chocolate-Praline Cake image

For this decadent chocolate-praline cake, sandwich a homemade chocolate ganache between chocolate cake layers, spread the remaining ganache over the sides of the cake, and top with creamy praline frosting.

Provided by Southern Living Editors

Number Of Ingredients 13

1 cup butter or margarine
1/4 cup cocoa
1 cup water
1/2 cup buttermilk
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
2 cups sugar
2 cups all-purpose flour
1/2 teaspoon salt
Chocolate Ganache
Praline Frosting
Garnish: pecan halves

Steps:

  • Cook first 3 ingredients in a small saucepan over low heat, stirring constantly, until butter melts and mixture is smooth; remove butter mixture from heat.
  • Beat buttermilk, 2 eggs, baking soda, and vanilla at medium speed with an electric mixer until smooth. Add butter mixture to buttermilk mixture, beating until well blended.
  • Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended.
  • Coat 3 (9-inch) round cakepans with cooking spray, and line pans with wax paper. Pour cake batter evenly into pans.
  • Bake at 350° for 18 to 22 minutes or until cake is set. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.
  • Spread about 1/2 cup Chocolate Ganache between cake layers, and spread remaining ganache on sides of cake.
  • Pour Praline Frosting slowly over the center of cake, gently spreading to edges, allowing some frosting to run over sides. Freeze, if desired; thaw at room temperature 4 to 6 hours. Garnish, if desired.

CHOCOLATE PRALINE LAYER CAKE



Chocolate Praline Layer Cake image

Delicious chocolate cake to serve during the holidays. If desired, garnish with whole pecans and chocolate curls

Provided by JJOHN32

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Yield 24

Number Of Ingredients 11

½ cup butter
¼ cup heavy whipping cream
1 cup packed brown sugar
¾ cup chopped pecans
1 (18.25 ounce) package devil's food cake mix with pudding
1 ¼ cups water
⅓ cup vegetable oil
3 eggs
1 ¾ cups heavy whipping cream
¼ cup confectioners' sugar
¼ teaspoon vanilla extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). In a saucepan, combine the butter or margarine, 1/4 c whipping cream and brown sugar. Cook over low heat until the butter is just melted, stirring occasionally. Pour into two 8 or 9 inch round cake pans. Sprinkle evenly with the chopped pecans.
  • In a large bowl, combine the cake mix, water, oil and eggs at low speed until moistened. Beat 2 minutes at the highest speed. Carefully spoon the batter over the pecan mixture.
  • Bake at 325 degrees F (165 degrees C) for 35 to 45 minutes, or until the cake springs back when lightly touched in the center. Cool 5 minutes. Remove from the pans and cool completely.
  • In a small bowl, beat the 1 3/4 cups whipping cream until soft peaks form. Blend in the confectioners' sugar and vanilla extract. Beat until stiff peaks form.
  • To assemble the cake, place one layer on a serving plate, praline side up. Spread with half of the whipped cream. Top with the second layer. Frost with the remaining whipped cream.. Store in refrigerator.

Nutrition Facts : Calories 295.3 calories, Carbohydrate 26.4 g, Cholesterol 64.8 mg, Fat 20.3 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 9 g, Sodium 204.5 mg, Sugar 19.7 g

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