Ingredients
2 cups Flour
1 tsp. Baking Soda
3/4 tsp. Salt
1/2 cup Cocoa Powder
1 1/2 cups Sugar
Instructions
In a large bowl, combine flour, salt, cocoa powder & baking powder. Layer mixture
and sugar in order given in a 1 quart canning jar. It is helpful to tap jar lightly
on a padded surface (towel on counter) as you layer ingredients to make all
ingredients fit neatly. Use scissors to cut a 9 inch-diameter circle from fabric of
your choice. Center fabric circle over lid and secure with a rubber band. Tie on a
raffia or ribbon bow to cover the rubber band. Attach a card with the following
directions:
Devil's Food Cake
Cream 1/2 cup Vegetable Shortening with top layer of sugar in jar and beat until
light and fluffy. Add 2 eggs and mix well. Slowly blend in 1 1/2 cups Milk and 1
tsp. Vanilla, then add remaining dry ingredients from jar, and blend until smooth.
Pour into a 9 x 13 inch baking pan which has been greased and floured. Bake
2 cups Flour
1 tsp. Baking Soda
3/4 tsp. Salt
1/2 cup Cocoa Powder
1 1/2 cups Sugar
Instructions
In a large bowl, combine flour, salt, cocoa powder & baking powder. Layer mixture
and sugar in order given in a 1 quart canning jar. It is helpful to tap jar lightly
on a padded surface (towel on counter) as you layer ingredients to make all
ingredients fit neatly. Use scissors to cut a 9 inch-diameter circle from fabric of
your choice. Center fabric circle over lid and secure with a rubber band. Tie on a
raffia or ribbon bow to cover the rubber band. Attach a card with the following
directions:
Devil's Food Cake
Cream 1/2 cup Vegetable Shortening with top layer of sugar in jar and beat until
light and fluffy. Add 2 eggs and mix well. Slowly blend in 1 1/2 cups Milk and 1
tsp. Vanilla, then add remaining dry ingredients from jar, and blend until smooth.
Pour into a 9 x 13 inch baking pan which has been greased and floured. Bake
No comments:
Post a Comment