Yield: 12 Servings
|1 cup||All-purpose flour (plain flour)|
|½ teaspoon||Baking soda|
|¼ teaspoon||Ground cinnamon (optional)|
|⅓ cup||Butter or margarine|
|3 tablespoons||Unsweetened cocoa powder|
|½ teaspoon||Vanilla extract|
|¼ cup||Walnuts; finely chopped|
From: hz225wu@... (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:15 +0200 From: liberty@... (Linda/BDT Burbank, CA) Sterilize 2 or 3 Ball Quilted Crystal (#14400-81400) jam/jelly canning jars, lids and rings by boiling them for 15 minutes. Remove the jars and place them onto your counterop to cool; leave the lids and rings in the hot water until you're ready to use them. I forgot to mention something--the humidity and your elevation can make a difference in how high your batter rises. When I made the brownie cakes, it took 2 jars; another woman made them and said they overflowed the jars. You may want to bake 1 jar to see how high it rises. Once you establish how much batter to put into each jar, write it on your recipe for future reference. This applies to ANY of the recipes I've posted. Once the jars have cooled, grease them with shortening (DO NOT use butter, margarine, PAM or Baker's Secret); set aside.
In a small bowl stir together the flour, sugar, baking soda and cinnamon (if desired). Set aside.
In a medium saucepan combine butter or margarine, water and cocoa powder; heat and stir until margarine is melted and mixture is well blended. Remove from heat; stir in flour mixture. Add buttermilk, egg and vanilla; beat by hand until smooth. Stir in nuts. Pour mixture into prepared canning jars.
Place jars onto a cookie sheet or they'll tip over.
Bake for 30-35 minutes, or until a pick inserted DEEP into the center of each cake comes out clean. Move the jars around in the oven while baking so they bake evenly. Once the cakes test done, using HEAVY-DUTY mitts (the jars ARE HOT!), remove the jars one-by-one; place a lid on top, then a ring and quickly screw down tightly. Place the jars onto your countertop to cool completely.
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