INGREDIENTS

INSTRUCTIONS

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Thu, 12 Aug 93 09:26:15 +0200
From: liberty@liberty.com (Linda/BDT Burbank, CA)
Sterilize 2 or 3 Ball Quilted Crystal (#14400-81400) jam/jelly canning
jars, lids and rings by boiling them for 15 minutes. Remove the jars and
place them onto your counterop to cool; leave the lids and rings in the hot
water until you're ready to use them. I forgot to mention something--the
humidity and your elevation can make a difference in how high your batter
rises. When I made the brownie cakes, it took 2 jars; another woman made
them and said they overflowed the jars. You may want to bake 1 jar to see
how high it rises. Once you establish how much batter to put into each jar,
write it on your recipe for future reference. This applies to ANY of the
recipes I've posted. Once the jars have cooled, grease them with shortening
(DO NOT use butter, margarine, PAM or Baker's Secret); set aside.
In a small bowl stir together the 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 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 prepared canning jars.
Place jars onto a cookie sheet or they'll tip over.
Bake for 30-35 minutes, or until a pick inserted DEEP into the center of
each cake comes out clean. Move the jars around in the oven while baking so
they bake evenly. Once the cakes test done, using HEAVY-DUTY mitts (the
jars ARE HOT!), remove the jars one-by-one; place a lid on top, then a ring
and quickly screw down tightly. Place the jars onto your countertop to cool
completely.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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