Brownie Cakes
Yield
8 servingsPrep
30 minCook
180 minReady
210 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
cinnamon
opt. |
|
| ⅓ | cup |
margarine
or butter |
|
| ¼ | cup |
water
|
|
| 3 | tablespoons |
cocoa powder
unsweetened |
|
| ¼ | cup |
buttermilk
|
|
| 1 | each |
eggs
beaten |
|
| ½ | teaspoon |
vanilla extract
|
|
| ¼ | cup |
walnuts
finely chopped |
|
| 1 | x |
ice cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
cinnamon
opt. |
|
| 79 | ml |
margarine
or butter |
|
| 59 | ml |
water
|
|
| 45 | ml |
cocoa powder
unsweetened |
|
| 59 | ml |
buttermilk
|
|
| 1 | each |
eggs
beaten |
|
| 2.5 | ml |
vanilla extract
|
|
| 59 | ml |
walnuts
finely chopped |
|
| 1 | x |
ice cream
|
*
|
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.
