Ingredients
- 2 canning jars, wide mouth
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon (optional)
- 1/3 cup butter or margarine
- 1/4 cup water
- 3 tablespoons unsweetened cocoa powder
- 1/4 cup buttermilk
- 1 egg, beaten
- 1/2 teaspoon vanilla extract
- 1/4 cup walnuts, finely chopped
Preparation
Step 1
Sterilize two 1-pint straight-sided wide-mouth canning jars (specifically made for canning jams and jellies), lids and rings by boiling for 10 minutes. Keep the lids and rings in the hot water until ready to use.
In a small bowl stir together flour, sugar, baking soda and cinnamon. Set aside.
In a medium saucepan 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 mixture.
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.
Bake at 325F degrees for 35-40 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 down tightly.
Place jars onto your counter to cool. You'll hear a "plinking" sound. If you miss the sound, wait until the cakes are cool and press on the lids. They shouldn't move at all, that means they've sealed. This recipe makes 2 jars.
Notes
Store cakes in a cool, dark place. They should last up to a year. I don't know, they've never lasted that long around here!