Comments: You will need 7 (1 pint) canning jars
| 1 | cup | butter |
| 3 | cups | sugar |
| 4 | eggs, | beaten |
| 1 | Tbsp. | Vanilla |
| 1 | tsp. | almond extract |
| 2 | cups | applesauce* |
| 3 | cups | flour |
| 3/4 | cup | cocoa powder |
| 1 | tsp. | baking soda |
| 1/2 | tsp. | baking powder |
| 1/8 | tsp. | salt |
Wash the jars, lids and rings in hot soapy water and rinse well. Allow the jars to air dry. Once the jars are dry, generously grease the inside of each jar with shortening, being careful not to get grease on rims.
Combine butter, sugar, egg whites, vanilla, almond extract, and applesauce. In another mixing bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Stir dry ingredients into applesauce mixture just until moistened. Spoon 1 level cupful of batter into each jar. Wipe any batter off the rim of the jars. Place on a baking sheet and bake for 40 minutes at 325 degrees.
While the cakes are baking, place the lids and rings in a pan of water and bring to a boil. Remove from heat and leave them in the water until the cakes are done. Remove the cakes from the oven one at a time, place the lids and rings on them and tighten. Allow the jars to cool, then check to be sure they have sealed. There should be no movement on the lid. If any have not sealed properly, eat within a week. Refrigerate any leftover cake.
* Applesauce should be at room temperature.