- home |
- My Recipe Page |
- Add Your Recipe |
- My Settings |
- Sign In |
- Sign Up
2 cakes
suggest servings
| 1 | cup | flour, all-purpose | |
| 1 | cup | sugar | |
| 1/2 | teaspoon | baking soda | |
| 1/4 | teaspoon | cinnamon | optional |
| 1 | cup | butter | or margarine |
| 1/4 | cup | water | |
| 3 | tablespoons | cocoa powder | unsweetened |
| 1/4 | cup | buttermilk | |
| 1 | each | egg | beaten |
| 1/2 | teaspoon | vanilla extract | |
| 1/4 | cup | walnuts | chopped |
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.
| % Daily Value* | |
| Total Fat 53.0g | 81% |
| Saturated Fat 30.0g | 151% |
| Trans Fat 0.0g | |
| Cholesterol 169mg | 56% |
| Sodium 429mg | 18% |
| Total Carbohydrate 78.0g | 26% |
| Dietary Fiber 3.0g | 11% |
| Sugars 51.0g | |
| Protein 8.0g | 16% |
| Vitamin A | 30% | Vitamin C | 1% | |
| Calcium | 5% | Iron | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
Liguria, a region of northwest Italy, is a 220 mile long, crescent-shaped area on the Mediterranean. Part of the Italian Riviera, it is bordered by...
Spent 17 years in San Diego and have lived in ohio for the past 5. I've been craving Rubio's for the past year and just tried these tonight and they were fabulous. I also made a cream chipotle sauce that I prefer to the typical white sauce I like the added kick. I also found a salsa that is a dead on match for a smoky tasting salsa rubio's had, It was Frontera's roasted red pepper & garlic salsa with mellow red chile.
Add your comment