This week we’re sharing our famous ‘cake in a jar’ recipe, a decadent treat that has become synonymous with The Upper Crust and a highlight at our booths at the Greek conference circuit over the years.

Layers of rich, creamy icing envelop moist cake for a delectable treat you’re sure to love. Here’s the method:

Devils’ Food Cake

¼ Buttermilk
½ cup Butter
2 Egg White
2 Eggs
5 cups semi sweet chocolate
2 ¼ cup all purpose flour
2 cups sugar
1 ½ teaspoon baking soda
¼ teaspoon salt

Melt five cups semi sweet chocolate and mix with ¼ cup buttermilk and ½ cup butter. When smooth, slowly mix in two cups of sugar, 1 ½ teaspoons of baking soda and ¼ teaspoon salt.  Beat in two egg whites, then slowly mix in 2 ¼ cup all purpose flour.  After mixed, add in an additional two whole eggs and one cup of water. Fill muffin tins and bake 350 degrees for approximately eight minutes. (oven times may vary)

Chocolate Cream

2 cups milk
2 cups 36% cream
2/3 cup cocoa
3 tablespoons corn starch
2 teaspoons vanilla extract
2 egg yolks

Mix two cups of cold milk with two cups of 36 percent cream, 2/3 cup cocoa, three tablespoons corn starch and two teaspoons vanilla extract.  Simmer the mixture on low heat until it thickens.  When the mixture cools and is reduced by half, beat in two egg yolks and allow to cool.

Vanilla Butter Cream

2 cups softened butter
8 cups powdered sugar
2 teaspoons vanilla extract
½ cup 36% cream

Whip two cups of softened butter with eight cups of powdered sugar at high speed.  Slowly add in two teaspoons of vanilla extra and ½ cup of the 36 percent cream.  Mix until soft peaks form.

Slice the mini cakes into 1/3rds and layer alternately with chocolate cream and butter cream into eight ounce mason jars.  Top with a dollop of butter cream and sprinkle with garnish if desired.

Check out this week’s video as regional director and chef, Tony Hudson prepares this creative creation–perfect for gifts or to enjoy anytime.