INGREDIENTS

INSTRUCTIONS

SUPPLIES NEEDED
BATTER
Preheat oven at 325.  Place a baking sheet onto middle rack and remove top
rack from oven. Before starting batter, wash jars, lids, and rings in hot
soapy water and let drain, dry, and cool to room temperature. Generously
prepare inside of jars with margarine To prepare batter, combine flour,
sugar, baking soda, and cinnamon in a mixing bowl. In another mixing bowl,
combine margarine, water, cocoa powder, buttermilk, egg white, and vanilla.
Divide batter among 3 jars (should be slightly less than half full).
Carefully wipe rims clean, then place jars on baking sheet (or they'll tip
over) in the center of oven. Bake 40 minutes. Keep lids in hot water until
they're used. When cakes are done, remove jars which are HOT from oven one
at a time.  If rims need cleaning, use moistened paper towel. Carefully put
lids and rings in place, then screw tops on tightly shut. Place jars on a
wire rack; they will seal as they cool.
Once jars are cool, decorate with round pieces of cloth and then glue on
flowers, ribbons, etc. on lid, ring and side of jar.  Unscrew the ring (the
lid should be sealed by now) and place a few cotton balls on top of the lid
(makes it poofy on top), then a piece of cloth (about 3" larger than the
lid) on top and screw the ring back on. Decorate as desired (example
pinking shears).
Recipe By     : Anita A. Matejka
Posted to FOODWINE Digest 26 Sep 96
Date:    Thu, 26 Sep 1996 11:56:08 -0400
From:    Eileen & Bob Holze <beck4@ASAN.COM>
NOTES : *Buttermilk Substitute: Combine 1 1/2 teaspoons vinegar with enough
milk to equal 1/2 cup; let stand 5 minutes.  There's no need to refrigerate
them, they keep well in pantry for 6 months.

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