Food Red Velvet Sundae Jars 3.0 (1) These sundaes are more than just another excuse to ride the Mason jar wave. There's genius under that screw-top, thanks to inspiration from Silver Lining Creamery in Rapid City. Bake the cake batter in the jars; pile ice cream, fudge and nuts on top; then stash them in the freezer for a few months. They're perfect for serving at outdoor parties in large silver tubs filled with ice. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on May 22, 2015 Print Share Prep Time: 45 mins Total Time: 5 hrs Servings: 12 Jump to Nutrition Facts Ingredients Red Velvet Cake 1 egg ¼ cup butter 1 cup all-purpose flour 1 teaspoon unsweetened cocoa powder ¼ teaspoon salt ¾ cup sugar 2 teaspoons red food coloring ½ teaspoon vanilla ½ cup buttermilk ½ teaspoon baking soda ½ teaspoon vinegar Sundaes 1 11.75 ounce jar hot fudge ice cream topping 3 cups vanilla ice cream ⅓ cup finely chopped nuts Directions Let egg and butter stand at room temperature for 30 minutes. Place 12 wide-mouth half-pint canning jars in a shallow baking pan; set aside. In a small bowl, stir together flour, cocoa powder and salt; set aside. Preheat oven to 350°. In a medium mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, 1/4 cup at a time, beating on medium speed until well combined. Scrape sides of bowl; beat on medium speed for 2 minutes more. Add egg, beating well. Beat in food coloring and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. In a small bowl combine baking soda and vinegar; fold into batter. Divide batter evenly among jars (about 3 tablespoons per jar). Bake for about 20 minutes or until a toothpick inserted in the centers comes out clean. Cool in jars on a wire rack. Microwave hot fudge 10 to 20 seconds to soften. Spoon in mounds on center of each cooled cake. Freeze for 30 minutes or until fudge is firm. Leave ice cream out at room temperature for 10 to 15 minutes to soften. Gently spoon ice cream over the fudge in the jars. Sprinkle with nuts. Wipe the jar rims and tighten the lids. Freeze at least 2 hours before serving. Since they are frozen, they will take a while to soften for eating. Print Nutrition Facts (per serving) 382 Calories 18g Fat 50g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 382 % Daily Value * Total Fat 18g 23% Saturated Fat 10g 48% Cholesterol 76mg 25% Sodium 230mg 10% Total Carbohydrate 50g 18% Total Sugars 37g Protein 6g Vitamin C 0mg 1% Calcium 128mg 10% Iron 1mg 8% Potassium 150mg 3%