1 stick plus 3 T. butter or margarine
3 c. white sugar
1 T. vanilla
2 c. applesauce, unsweetened
3 c. white flour
3/4 c. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/8 tsp. salt
Prewash 8 pint-sized wide mouth canning jars (be sure to use the kind that have no shoulders) in hot, soapy water. Rinse well, dry and let them come to room temperature. Grease insides of jar well with butter.
Beat together butter, and half of sugar until fluffy. Add eggs and remaining sugar, vanilla and applesauce.
Sift dry ingredients together, and add to the applesauce mixture a little at a time. Beat well after each addition.
Pour 1 c. of batter into each jar, and carefully remove any batter from the rims.
Place jars in a preheated 325 oven, and bake for 40 mins.
While cakes are baking, bring a saucepan of water to a boil, and carefully add jar lids. Remove pan from heat, and keep lids hot until ready to use.
When the cakes have finished baking, remove jars from oven. Make sure jar rims are clean. (If they're not, jars will not seal correctly)
Place lids on jars, and screw rings on tightly. Jars will seal as they cool. Cakes will slide right out when ready to serve.
Eat within 1 month.