I have to admit that I didn’t believe that baking cake in a jar would work.  I assumed that the cake would either burn, dry out or develop a tough, overdone crust.  Instead, a dense-but-moist, rich and flavorful cake came out of the oven.  And the whiskey-butter sauce?  If you’re like me, you’ll be dreaming up all sorts of things to pour it on.  Ice cream, pound cake, your finger…this stuff is really amazing.  When you pour it over the warm cakes, they’ll absorb it into every nook and cranny and take on a pudding-cake quality.  The Irish Cream whipped cream isn’t too sweet, so it’s the perfect mate to the rich, buttery cake.  But, because good enough isn’t good enough, drizzle a little caramel sauce on top.  Just because.

I used 12 ounce jars, just because that’s what I had on hand.  You can also use the little 8 ounce jelly jars, but no matter what size you use, make sure you only fill them half full with batter.  The smaller jars will likely require less oven time, too.  I’d start checking them at about the 30 minute mark; mine came out of the oven right at 41 minutes.    While these are best eaten immediately, you can store them in the refrigerator for up to 48 hours before serving.  Just hold off on making the whipped cream until right before your guests arrive.