C/p Brownie Cakes in a Jar

Title:
C/p Brownie Cakes in a Jar

Yield:
8 Servings

Categories:
Brownies




Ingredients:





     2    Canning jars; * wide mouth


     1 c  All-purpose flour


     1 c  Sugar


   1/2 ts Baking soda


   1/4 ts Ground cinnamon; opt.


   1/3 c  Margarine; or butter


   1/4 c  Water


     3 tb Unsweetened cocoa powder


   1/4 c  Buttermilk


     1    Egg; beaten


   1/2 ts Vanilla extract


   1/4 c  Walnuts; finely chopped


          Ice cream






 Grease two 1-pint straight-sided wide-mouth canning jars; line the bottom


 of each jar with waxed paper. Set aside. In a small bowl sitr together


 flour, sugar, baking soda and cinnamon, desired. Set aside. In a med.


 saucepan combine margarine, water, and cocoa powder; heat and stir till


 margarine is melted and mixture is well blended. Remove from heat; stir in


 flour mixture Add buttermilk, egg and vanilla; beat by hand till smooth.


 Stir in nuts. Pour mixture into the prepared canning jars. Cover the jars


 tightly with greased foil. (Place greased-side down on e h jar). Place jars


 in a 3 1/2, 4, 5, or 6-quart crockery cooker with liner in place. Cover;


 cook on high heat setting for 2 3/4 to 3 hours or till cakes spring back


 when touched and a long oden tooth-pick inserted near the centers comes out


 clean. Remove jars from cooker; cool 10 minutes. Unmold cakes; remove waxed


 paper. Serve warm or cool with ice cream. Makes 8 servings. * WARNING: Use


 only CANNING JARS for this recipe. Others may not be tempered to withstand


 the heat. Do NOT use coffee or vegetable cans as most contain lead and are


 painted or sealed with mat ials that may give off toxic gases when heated.


 Posted to Bakery-Shoppe Digest V1 #245 by "Lewis'"


 
on Sep 16, 1997