1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/4 cup brown sugar, gently packed
1/2 cup semi-sweet chocolate chips
1/2 cup pecans, chopped
1/2 cup sweetened, flaked coconut, gently packed
Combine flour, baking powder and salt. Pour flour mixture into a 1-quart wide-mouth canning jar. Tap jar gently on lightly padded surface on the counter to settle. Add cocoa and then granulated sugar, tapping jar gently on the counter after each layer to settle. Sprinkle brown sugar over granulated sugar and press down gently to pack. Add chocolate chips and then pecans, tapping jar gently after each layer to settle. Place coconut over pecans and press down gently to pack. Add the lid. Decorate jar lid with a fabric circle as described on page 59 and attach cooking instruction tag.
Cooking Instructions: Preheat oven to 350°. Empty contents of jar into a large bowl and stir to blend. In a separate bowl, blend 2 large eggs, 1/4 cup melted butter, 1 teaspoon vanilla extract and 3/4 cup milk. Add egg mixture to cake mix and stir just until moistened. Pour batter into a greased 9” square baking pan. Bake 25-30 minutes or until done. Cool in pan and cut into squares to serve.
