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Add a photoServings: 12
Ingredients
- 1 c. All-purpose flour (plain flour)
- 1 c. Sugar
- 1/2 tsp Baking soda
- 1/4 tsp Grnd cinnamon (optional)
- 1/3 c. Butter or possibly margarine
- 1/4 c. Water
- 3 Tbsp. Unsweetened cocoa pwdr
- 1/4 c. Buttermilk
- 1 x Egg, beaten
- 1/2 tsp Vanilla extract
- 1/4 c. Walnuts, finely minced
Directions
- Sterilize 2 or possibly 3 Ball Quilted Crystal (#14400-81400) jam/jelly canning jars, lids and rings by boiling them for 15 min. Remove the jars and place them onto your counterop to cold; leave the lids and rings in the warm water till 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
- (Don't use butter, margarine, PAM or possibly Baker's Secret); set aside.
- In a small bowl stir together the flour, sugar, baking soda and cinnamon
- (if you like). Set aside.
- In a medium saucepan combine butter or possibly margarine, water and cocoa pwdr; heat and stir till margarine is melted and mix is well blended. Remove from heat; stir in flour mix. Add in buttermilk, egg and vanilla; beat by hand till smooth. Stir in nuts. Pour mix into prepared canning jars.
- Place jars onto a cookie sheet or possibly they'll tip over.
- Bake for 30-35 min, or possibly till 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 proportionately. Once the cakes test done, using HEAVY-DUTY mitts (the jars ARE Warm!), 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 cold completely.
- /CAKES
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 12 servings | |
| Calories 168 | |
| Calories from Fat 57 | 34% |
| Total Fat 6.47g | 8% |
| Saturated Fat 3.47g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 100mg | 4% |
| Potassium 31mg | 1% |
| Total Carbs 25.85g | 7% |
| Dietary Fiber 0.6g | 2% |
| Sugars 17.01g | 11% |
| Protein 2.18g | 3% |
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