Name: Chocolate-Praline Cake in a Jar
Yield: 10 to 12 servings
Ingredients: 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); 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

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Chocolate-Praline Cake in a JarCookbook cover image courtesy of Random House

For a few years now I've been a judge at the Whirlpool Accubake Unique Cake Contest, which is similar to the Pillsbury Bake-Off. A chocolate cake with a pecan and butterscotch toffee topping called Chocolate Coffee Toffee Cake by Elizabeth Kirsch 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 luggage so he wouldn't miss his favorite cake while he was out of town. This simplified version of her cake would be perfect to take to a picnic or even a backyard barbecue

Recipe notes

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