Brownie Cakes In A Jar

* Exported from MasterCook *

BROWNIE CAKES IN A JAR

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Canning jars -- wide mouth
1 c All-purpose flour
1 c Sugar
1/2 ts Baking soda
1/4 ts 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 ts 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--I don't know, they've never lasted that
long around here! If you'd like to decorate them,
place a wad of cotton in the center of each lid, then
place a piece of decorative cloth, about 3-inches
larger in circumference than the lid, (cut with
pinking shears) on top of the cotton. Screw the ring
back on (by this time the rings can be removed as the
lids should be sealed). Use your imagination when
decorating--a hot glue gun works wonders (dried
flowers, ribbon, etc). These make WONDERFUL Christmas
gifts.
Ellie Collin
FOOD AND WINE CLUB

Posted on FIDO COOKING by Joan Mershon 1-6-94



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