| 1 | In bowl cream butter; gradually add sugar to the creamed butter. |
| 2 | Thoroughly mix until fluffy. |
| 3 | Add applesauce. |
| 4 | Sift together all dry ingredients, then add those to the mixture. |
| 5 | Add the nuts, and stir well. |
| 6 | Pour cake mixture into wide-mouth canning jars. |
| 7 | Warning: please use only canning jars that are specially tempered. |
| 8 | Do not use cans or other jars that may not be appropriate for this method due to lead content. |
| 9 | Or, use a special crockpot baking pan available thruough rival co. |
| 10 | To assure that baked cakes will slip out easily, grease inside of jars well. |
| 11 | (lining bottom of jars with waxed paper also will help). |
| 12 | Cover each jar with a piece of foil greased on one side. |
| 13 | Place greased side down and press foil around edges to seal tightly. |
| 14 | Place jars in crockpot with crockery liner in place. |
| 15 | Cover; cook on high-heat setting for 2 ?to 3 hours or till cakes spring back when touched and a wooden tothpick inserted near the centers comes out clean. |
| 16 | Remove jars from cooker; cool 10 minutes. |
| 17 | Unmold cakes; remove waxed paper. |
| 18 | Serve warm or cool with whipped topping, if desired |
