1 c margarine — softened
3 c granulated sugar
4 egg whites — whipped
1 tbsp vanilla
1 tsp almond extract
2 c applesauce — at room temperature
3 c unbleached flour
3/4 c cocoa powder — sifted
1 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
Preheat oven at 325. Place a baking sheet onto middle rack and remove top rack from oven. Before starting batter, wash 8 (1 pint) wide mouth canning jars with lids in hot soapy water and let drain, dry, and cool to room temperature. Gene rously prepare jars with margarine. In a mixing bowl, combine margarine, sugar, egg whites, vanilla, almond extract, and applesauce. In another mixing bowl, c ombine flour, cocoa powder, baking powder, baking soda, and salt. Mix wet ingre dients with dry ingredients just until moistened. Spoon 1 level cupful of batte r into each jar. Carefully wipe rims clean, then place jars on baking sheet (or they’ll tip over) in the center of oven. Bake 40 minutes. Keep lids in hot wa ter until they’re used. When cakes are done, remove jars which are HOT from ove n one at a time. If rims need cleaning, use moistened paper towel. Carefully p ut lids and rings in place, then screw tops on tightly shut. Place jars on a wi re rack; they will seal as they cool.
Once jars are cool, decorate with round pieces of cloth and then glue on flowers , ribbons, etc. on lid, ring and side of jar. Unscrew the ring (the lid should be sealed by now) and place a few cotton balls on top of the lid (makes it poofy on top), then a piece of cloth (about 3″ larger than the lid) on top and screw the ring back on. Decorate as desired (example pinking shears).