Wednesday, February 5, 2014

Jack Daniel's Chocolate Cake in a Jar & Whiskey Frosting recipe

This very rich recipe keeps well when sealed up tightly if you want to mail it off to a deployed love one, just warn them that they will end up having to share, the whiskey smell is strong and it doesn't all cook out.


- 1 stick butter
- 8 oz chocolate pieces (chopped fine) or small chips, semi-sweet
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 4 eggs
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/2 cup Jack Daniels or other whiskey
- nonstick spray (I use the baking kind with flour)

- 4 oz shortening
- 4 oz softened butter
- 1 lb powdered sugar
- 2 tbsps milk or whiskey (I added extra whiskey, but hey, I'm a lush)

Preheat your oven to 350degrees. In a double boiler or in the microwave melt the butter and chocolate together. Stir well and let it cool. Add the butter and chocolate mixture to a large mixing bowl with the sugars. Mix until well combined. Add whiskey and mix well. Add eggs, one at a time, until blended, then mix well. Add the salt, baking soda and baking powder. Mix very well.

Pour into 4 pint jars that have been sprayed well with non-stick spray. Bake for 30 – 40 minutes, or until cakes pass the toothpick test. (And they have risen and fell)

For the frosting: Cream the softened butter and shortening in stand mixer with wire attachment, then add the sugar. Mix on low until combined. Turn mixer to high and add a little of the milk or whiskey at a time, until icing is light and fluffy. Refrigerate until ready to use.