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* Exported from MasterCook *
BROWNIE CAKES IN A JAR
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes In A Jar
Amount Measure Ingredient -- Preparation Method
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2 Canning jars -- wide mouth
1 c All-purpose flour
1 c Sugar
1/2 T Baking soda
1/4 T Ground cinnamon (optional)
1/3 c Butter -- or Margarine
1/4 c - Water
3 TB Unsweetened cocoa powder
1/4 c Buttermilk
1 Egg -- beaten
1/2 T Vanilla extract
1/4 c Walnuts -- finely chopped
Here's one you can start out with, it makes 2 jars. Every recipe technique
is the same, just different ingredients.. Sterilize, two 1-pint
straight-sided wide-mouth canning jars (specifically made for canning jams
and jellies) lids and rings by boiling for 10 minutes (keep the lids and
rings in the hot water until ready to use); set aside.
In a small bowl stir together 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 butter or 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 the
prepared canning jars; place jars onto a cookie sheet.
Preheat oven to 325-degrees. Bake for 35-40 minutes or until a pick inserted
deep into each cake comes out clean. Remove cakes from the oven, one at a
time. Place a lid, then a ring onto the jars and screw down tightly. USE
HEAVY-DUTY MITTS, the jars ARE HOT!!
Place jars onto your counter to cool. You'll hear a "plinking" sound. If you
miss the sound, wait until the cakes are cool and press on the lids, they
shouldn't move at all, that means they've sealed.
Store cakes in a cool, dark place. They should last up to a year
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