Sometimes recipes don't turn out the way I plan. The chocolate cake in these Poke Cakes in a Jar was meant to be something else. But after eating, or as I like to call it "taste testing", some of the cake, it turned into a different recipe. So after some deliberation with my Mom, we came up with these. They are delicious, portable and since they don't have anything in them that needs to be refrigerated, they are perfect for a cookout this summer or even tailgating this fall. I'm glad I started out with a chocolate cake and ended up with these!
The chocolate cake recipe that follows is the recipe I used for these. We liked this chocolate cake, (which is why we "taste tested" so much of it). Since I've used part white whole wheat flour, it will change the texture of the cake somewhat. Feel free to use all purpose flour for all the flour called for in the recipe. I've added the approximate amount of peanut butter and marshmallow fluff needed to make about 10-12 jars. However, you may want to add more or less of each layer, depending on your tastes. We added chopped peanuts on the top, but they could be added between the layers also. Or chocolate chips, marshmallows, sprinkles or anything else.
To make it even more handy for an outdoor get together, you could put a napkin over the lid and under the ring, like in the picture below. These desserts could also be layered into plastic cups with plastic lids.
For the Cake:
2 sticks butter, softened to room temperature
1 1/2 cups sugar
4 oz German chocolate bar
2 tsp vanilla
1 c all purpose flour
1 c white whole wheat flour
1 Tblsp baking powder
1 tsp salt
1 cup milk
For the Layers:
1 1/2 cups peanut butter
1 small jar marshmallow fluff
For the cake: In the bowl of a stand mixer, beat sugar and butter together until fluffy, Melt chocolate in a microwave safe bowl in the microwave in 20 second increments, until melted. Stir after each 20 second increment. Pour melted chocolate into butter and sugar. Mix on low speed until combined. Add eggs and vanilla and mix.
In a separate bowl, stir together the all purpose flour, white whole wheat flour, baking powder and salt.
Pour 1/3 of flour mixture into chocolate mixture and mix on low speed. Turn off mixer and pour in 1/2 of milk. Mix, then add another 1/3 of flour mixture and mix until combined. Turn off mixer, add rest of milk and mix. Add rest of flour mixture and mix just combined.
Pour into greased 9x13 casserole dish. Bake at 350 degrees for about 25 - 30 minutes, or until toothpick inserted in middle comes out clean. Let cool completely.
To assemble the Poke Cakes in a Jar:
Gather 10-12 small jars. Cut the cake into 1 inch cubes and put 4 or 5 cubes in the bottom of each jar. Melt peanut butter in a microwave safe bowl in the microwave for 30 seconds. Pour about 1 Tablespoon over the cake cubes in each jar. Layer 1-2 Tablespoons marshmallow fluff over the peanut butter. Then layer more cake, peanut butter and marshmallow fluff. Sprinkle chopped peanuts on the top, if desired.
Cooking everything in casserole dishes!
With busy lives & sometimes quick meals, we mom & daughters team are always looking for healthy, tasty & convenient dishes to serve our family. So, please join us as we share everything from appetizers to main dishes & desserts!