Try this delicious cake recipe:
Sift flour and baking powder together. Cream butter and sugar until creamy. Now alternately add eggs, milk and flour, as well as lemon zest and salt.
Divide the dough and mix the sifted chocolate powder into one half.
In the buttered glasses sprinkled with crumbs, alternately pour the white and brown amounts in small portions until the lintel glasses are two-thirds full. Keep jar rims clean as you do this. Place the open jars in a water bath and bake at 190 degrees in a heated oven for 60 min. Use a toothpick to test for doneness. Close the jars and pasteurize them covered with a wet dishcloth for 25 min in a water bath at the same heat in the stove.
The light roux cake will keep for 6 months.
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