Dessert
I first started making these little treats in college. Cake in a Mason jar . . . what could be more Southern? Or more to the point, what could be easier to keep and store in a college dorm room? You make the cake, bake it in the jar and then you can put a lid on it and keep it safe and bug free until you're ready to eat it, which is a form environment in South Georgia is a very important thing! Plus you didn't have to hunt down a knife or plate when you were ready to eat it. Just grab a disposable fork, spoon or spork and go.
These little holiday treats are always a huge hit.
Granny Mae Wisdom--The magic of Santa? He's the giant elf who makes all your money vanish out of your wallet.
If you can find white peppermint icing, it adds a lot of panache to it. But cream cheese and vanilla work darn good, too!
Candy Cane Cake Jars
1 Package French Vanilla Cake Mix
1 Package Red Velvet Cake Mix
1 Packages White Frosting
Red Sprinkles
Mason Jars
1. Preheat oven to 350.
2. Make French Vanilla Cake batter according to box directions and set aside.
3. Make Red Velvet Cake batter according to box directions.
4. Add 1/4 cup of Vanilla batter to Mason Jar.
5. Add 1/4 cup of Red Velvet batter to Mason Jar.
6. Alternate colors until the jar is half full.
7. Place jars in a baking pan that contains about 1 inch of water.
8. Bake approximately 25-35 minutes depending on the size of the jar. Less for smaller jars.
9. Cake is finished with a cake tester or toothpick inserted in the middle comes out clean.
10. Remove and let jars set until their cooled off.
11. Frost with white frosting.
12. Dust frosting with sprinkles.
13. Serve and enjoy!
14. Any leftover jars can be sealed and eaten later.
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