Canning Cake! :D

Found this on eHow.com! (and couldnt "pin it" on pinterest because there was no picture!) Enjoy!

Intructions:

1. Make your favorite cake batter. Either use a homemade recipe, or mix cake batter straight out of a box.
2. Preheat the oven to the cake recipe's recommended baking time.
3. Spray the canning jars with nonstick spray. Ensure that the nonstick spray covers the entire inside of the jars to prevent the cake from sticking.
4. Pour the cake batter into the jars, but only fill the jars halfway. This is crucial because the cake needs room to expand in the jar while it bakes.
5. Bake the cakes in the canning jars for the recommended amount of time. Put the canning jars on a cookie sheet before placing them on an oven rack.
6. Check on the cakes early because the baking time may decrease. Insert a toothpick into the center of each cake. Just as if baking any cake, if the toothpick comes out clean, then the cakes are finished baking.
7. Bring 2 cups of water to a boil. Place the canning lids in a mixing bowl. Once the water boils, pour the boiling water over the canning lids to sterilize them.
8. Remove the canning jar cakes from the oven. Sit the jars on towels or oven mitts to prevent burning your countertop.
9. Clean the tops of the cake jars. Remove any baked-on cake batter or cake crumbs from the tops of the jar cakes. This will allow the canning lids to secure properly to the jars.
10. Place a lid from the sterilized water bowl onto a canning jar. Use the canning ring and secure the lid to the jar.
11. The jars will seal when they begin to cool. You will hear a popping noise, which ensures that they are sealed. Check the sealed jars by pressing on the center of each canning jars' lid. If the lid dents, then the canning jar didn't seal.
12. Store the cakes in the refrigerator. Consume the jar cakes within 10 days. If the jars didn't seal properly, consume the cakes within 2 days.