This cake is our family's favorite, and I thought that this year I would share it with our friends and co-workers. The thought of making 20+ cakes seemed crazy but I figured out a way to package them perfectly. In a jar. I made the cake normally and then filled each jar about half full. Baked them in the oven and they turned out fantastically! Then I put the sealing lids on them and waited for the "pings" (they took a while to come but it was so great to hear them.)
The cake is normally in a Bundt pan, but this did the trick. Here is the normal recipe for the cake. If you feel adventurous you can try the jars. Happy Baking!
(If you are reading this and thinking, "Where is my cake in a jar?," then you are probably not very good friends with me or live too far for me to hand deliver it. Most likely the latter.)
1 pkg. chocolate cake mix (the more chocolate the better)
1 pkg instant chocolate pudding
1/2 C. white sugar
1 C. sour cream
3/4 C. vegetable oil
3/4 C. water
4 eggs
1-2 C. chocolate chips
1 can sweetened condensed milk
1 bottle caramel ice cream topping
1 C. chopped pecans or toffee chips (depends on your preference)
1-2 C. Chocolate chips
1/4 C. cream
Combine the first 8 ingredients until well mixed and moistened. Pour into your favorite Bundt pan and bake in oven 350 degrees for 55 minutes or until toothpick comes out clean. Remove from oven and pour can of milk and caramel sauce over cake. Allow to completely cool. Remove from pan onto serving plate/platter. Melt the last cup of chocolate chips with the cream. Drizzle generously over cake and then sprinkle pecans or toffee chips over cake.
Very moist, delicious cake. Enjoy!
Very moist, delicious cake. Enjoy!
Yield: 12 to 16 servings (depending on how many chocolate lovers are there)
Leave a comment if you made it or or will make it. Thanks!
