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By September 28, 2012 Read More →

Canning Chocolate Cake


Written by: Jalapeño Gal

It is so easy to prepare a chocolate cake mix and have it stored on your shelf or in food storage to bake at a later date.  For a long time, I was buying prepackaged chocolate cakes and storing them.  Now I have found that I can store much more if I package all the dry ingredients myself.  I have stored them in two different ways:  I can the mix (Which makes WONDERFUL gifts if you decorate the quart jar and add a tag for the instructions), and I vacuum seal the mix.  I prefer to vacuum seal the mix because it takes up less storage space.  I keep a five gallon bucket in the pantry, and as I package the cake mix up, I put it in the bucket.  Once the bucket is full, I seal it and put it in our food storage pantry.  I have not found any documented facts on how long you can keep these in food storage.  I have used these mixes up to two years after I stored them with no problems, however, I personally wouldn’t go beyond two years.

Here are the ingredients to make one cake mix that will fit into a one quart jar, so you can easily make a gift for those you love.  Afterwards, I have included the recipe to make 5 cakes for your food storage.  You can package more than 5 at a time if you so choose.

Ingredients for one scrumptious chocolate cake:

  • 1 1/2 cups sugar
  • 2 cups of all-purpose flour
  • 3/4 cups black cocoa
  • 2 teaspoons of baking soda
  • 1 teaspoon of baking powder
  • 1/3 cup powder milk
  • 1/2 cup freeze-dried raspberries (optional)


Combine flour, baking soda/powder, and salt in a large bowl and mixPour this into the bottom of a one quart wide mouth mason jar and tap gently so the mix packs to the bottom.  Next, pour the sugar on top and tap the jar again to pack it evenly.  In a bowl, mix together the black cocoa and powdered milk, and pour into jar and tap gently again.  If you choose to add the freeze-dried raspberries, then press these down on top.  Place lid and ring on jar.

Decorative ideas:  One way I like to decorate my mason jars when giving them as a gift, is with a simple piece of fabric, based on the reason or the season.  You place the fabric on top of the lid and use a thin, tight-fitting rubber band to secure it in place and then tie a ribbon around it to cover the rubber band.  Add your pre-made label to the ribbon at this time before you tie it.  Another way is to place the fabric over the lid and screw the ring down around it. You can search many different ways to decorate your jars. (I purchase all my labels at

Labels or directions for each vacuum sealed package should read:

To make this cake:  Preheat your oven to 350° F.  Grease and flour a 9×13 cake pan.  In a large mixing bowl, pour your cake mix, and blend ingredients.  Add 1/2 cup vegetable oil, 2 beaten eggs, 1 & 3/4 cup warm water, and mix until blended.  Pour into your cake pan and cook for 35 minutes or until cake springs back in the center.  Cool your cake completely before frosting. Invite friends over and enjoy!!

Ingredients for 5 scrumptious chocolate cakes:

  • 7 1/2 cups of sugar  (There are about 2 cups of sugar in a pound)
  • 10 cups of flour (There are about 3 cups of flour in a pound of Gold Medal all purpose flour)
  • 16 oz black cocoa (This is the size of one can of black cocoa powder I buy)
  • 5 tsp baking powder
  • 10 tsp baking soda
  • 1 & 2/3 cups powdered milk
  • 2 & 1/2 cups freeze-dried raspberries, optional (1/2 cup per package)

Stephanie is another author here on APN and has written a wonderful article on yellow cake mix for your food storage pantry.  Click here to read.  There are many more recipes you can add to food storage in this same manner.  My favorite place to find jar recipes is  She has fabulous ideas for all occasions.  Just remember to have fun!!

Keepin It Spicy,

Jalapeñ0 Gal

Feel free to visit my store: Jalapeño Gal’s Survival Surplus

More Great Articles on Preparedness

Conversion Links:

Basic Conversion Charts

Domino Sugar Conversion Chart

Flour and Sugar Conversion Chart

Liquid and Dry Measurement Conversion Charts AND Calculator  (My favorite)

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About the Author:

Cari is an editor and author for American Preppers Network. Her family currently live in Georgia. Cari spends her free time gardening, canning, testing products for review, helping others prepare and going to the gym. She believes preparedness is about love and taking care of your family. Cari also has her own website where she shares all of her preparedness articles and her recipes for canning, dehydrating, juicing, basic cooking. To have a look and hopefully follow her: Click Here! Please Join My New Blog!

12 Comments on "Canning Chocolate Cake"

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  1. JG – Thanks for the mention! According to what I have researched, when properly stored you can expect the same amount of storage life as you would any ground flour, since there is nothing in this that will go rancid and Dark Chocolate has a considerably longer storage life than milk chocolate, you could expect 5 years or more out of a mix like this.

    GREAT Christmas Present potential here!

  2. Bob says:

    Oh, this is an EXCELLENT idea! Personally, I don’t care about chocolate cake, but I store bread mixes to make in my bread maker. Making my OWN mix and storing them in mylar bags with an oxygen absorber would make them essentially immortal in addition to making them bug proof. Not only that, but it would allow me to expand the number of bread types instead of having to be happy with what the store stocks.

    • Thats a great idea Bob!! Just remember though, dry active yeast has a shelf life of about a year, but you can extend that to about 5 years if you store it in the freezer.

      Have fun!!

  3. 'Jesse Banke says:

    what is this? yall had me at half mast I was about to get a full mast untill I read it is just the ingrediants

  4. Anita Hayes says:

    I like this idea…but I have never heard of black cocoa…I always use Hershey Baking that the same thing????

  5. Mandy Dawn says:

    Was just watching videos today abt baking cake in canning jars! I thought it was just dry ing. too

  6. hardcase says:

    chocolate cake in the wild in a dutch oven. if horsebacking in and can carry no eggs,oil and or butter what then? can i use powdered eggs, can milk and shorting? if so please give me a recipe for this. would like to prepackage as much of the ingredients as possible.

  7. Anna Gartin says:

    I am glad for the comment section as I have never heard of Black Cocoa before either. I clicked the link provided and it shows out of stock. Someone ask about how to use this in survival mode, I’d suggest you try the recipe out now with the dry ingredients like the eggs and milk and see how it taste, if it needs to be tweaked more added or less of something before you actually need to use it.