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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.
Yields
8 Servings
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