Steamed Brownie Cake
scrambled egg mix, beaten
Needed: two nestled pots. The larger pot holds the water to steam the contents of the smaller pot inside. Both pots need lids or covers of heavy duty alumimum foil.
Mix the cake ingredients ahead of time cutting the margarine into the dry ingredients, and pack in a zip lock bag.
Use large enough bag that it can be used as the mixing container.
Grease the bottom and side of the smaller pot.
Add the water to the mix and beat by hand until smooth.
Stir in nuts.
Pour mixture into the prepared pot.
Cover the pot.
Put the smaller pot inside the larger one and pour hot water up the side about ⅔ or ¾ of the way up the side of the inside pot.
Put the lid on and set level on the edge of the fire so the water simmers and barely boils.
Cook for 2½ to 3 hours or until cakes spring back when touched and a long wooden tooth-pick inserted near the centers comes out clean.