2 Wide-mouth canning jars
1 c All-purpose flour
1 c Sugar
1/2 ts Baking soda
1/4 ts Ground cinnamon; optional
1 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
Recipe by: vergie@juno.com (Vergie A Ewing) This recipe makes 2 jars. Sterilize two 1-pint, straight-sided, wide-mouth canning jars, lids and rings by boiling for 10 minutes; set aside. In a small bowl, stir together flour, sugar, baking soda and cinnamon, if desired. Set aside. In a medium sauce pan, 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 ixture. 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 to 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 ring down tightly. Place on counter to cool. You’ll know jars have sealed when you hear the “plinking” sound. Store in a cool, dry place. —–