Brownie Cakes

Directions

Grease two 1-pint straight-sided wide-mouth canning jars; line the bottom of each jar with waxed paper.

Set aside.

In a small bowl sitr together flour, sugar, baking soda and cinnamon, if desired.

Set aside.

In a medium saucepan combine margarine, water, and cocoa powder; heat an d 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 the prepared canning jars.

Cover the jar s tightly with greased foil.

(Place greased-side down on each jar).

Place jars in a 3½, 4, 5, or 6-quart crockery cooker with liner in place.

Cover; cook on high heat setting for 2 ¾ to 3 hours or until cakes spring back when touched and a long wooden tooth-pick inserted near the centers comes out clean.

Remove jars from cooker; cool 10 minutes.

Unmold cakes; remove waxed paper.

Serve warm or cool with ice cream.