INGREDIENTS

INSTRUCTIONS

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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