Crockpot Brownie Cakes in a Jar
2 canning jars, wide mouth
1 C. flour
1 C. sugar
1/2 t. baking soda
1/4 t. cinnamon (optional)
1/3 C. butter or margarine
1/4 C. water
3 T. unsweetened cocoa powder
1/4 C. buttermilk
1 egg, beaten
1/2 t. vanilla
1/4 C. finely chopped walnuts
Well 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 stir together flour,
sugar, baking soda and cinnamon, if desired. Set aside. In a medium saucepan
combine butter or margarine, water, and cocoa powder; heat and stir till
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 jars tightly with greased
foil. (Place greased-side down on each jar). Place jars in a 3 1/2, 4, 5, or
6-quart crockery cooker with liner in place. Cover; cook on high heat setting
for 2-3/4 to 3 hours or until cakes spring back when touched and a long wooden
toothpick 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.
Makes 8 servings.
Warning: Use only canning jars for this recipe. Others
may not be tempered to withstand the heat. Do not use coffee or vegetable cans
as most contain lead and are painted or sealed with materials that may give off
toxic gases when heated.
Remove jars from the oven one at a time, wipe rim of jar clean; put on lid and
ring and screw on tightly. Jars will seal as the cake cools. Store like canned
goods. Make sure you screw the lid on very tightly.
Source of Recipe: Better Homes and Gardens New Crockery Cooker
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