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LOCATION: Recipes >> Preserving >> Cake In A Jar 09

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Brownie Cakes in a Jar

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.

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