CAKE IN A JAR

GET WIDE MOUTH CANNING JARS, PINT SIZE. YOU CAN FIND THEM AT WALMART, OTHER STORES OR ONLINE.

BOIL THE JARS TO STERILIZE THEM.

1 package cake mix ( you can use any cake recipe to not just packaged)
8 jars with rings and lids

1. Make the cake according to the directions on package
2. Grease the jars, wiping the rims off when done. Put 1 cup of batter into each jar (you can fill about 1/2 way but you may want to do one for a trial run to begin with)
3. Place jars on cookie sheet on rack in oven(it prevents them from tipping over) bake for 30-45 minutes or until a toothpick comes out clean
4. While baking boil the lids and rims
5. When cake is done take one jar out at a time and cover with a hot lid. Screw the ring on tightly
6. The lid will seal as soon as it cools. Listen to hear a "ping"as they seal. But if they don't wait until completely cool and then pres son top of lid, if it doesn't move at all it is sealed.
7. As the cake cools it will pull away from the jar slightly, thats okay... it just means that it will slide out of the jar easier
8. Unsealed jars should be stored in fridge and eaten within 2 weeks. Sealed jars can also be stored in freezer, however they should last sealed and unrefrigerated for qutie a long time
9. DO NOT frost the cake in the jar... send it along
10. make sure you wrap the jars well... bubble wrap around top, bottom and around the jar will protect it pretty well.

To get out of the jar, tap bottom and pour out. they can also be eaten out of the jar as well. Send icing, plates, knives and forks along!