Chocolate Cake in a Jar
1 cup all-purpose flour
1 cup white sugar
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/3 cup butter
1/4 cup water
3 tablespoons unsweetened
1/4 cup buttermilk
1 egg, beaten
1/2 teaspoon vanilla extract
1/4 cup finely chopped walnuts
1 Sterilize 2 (1 pint) straight sided wide mouth canning jars, lids and rings by
boiling for 10 minutes. Keep the lids and rings in the hot water until needed.
Preheat oven to 325 degrees F
2 In a small bowl, mix flour, sugar, baking soda and cinnamon. Set aside.
3 In a medium saucepan, combine butter, water and cocoa powder. Heat and stir
until butter is melted and mixture is well blended. Pour into a large bowl.
4 Stir in Flour mixture and blend. Add buttermilk, egg and vanilla and beat by
hand until smooth. Stir in nuts.
5 Distribute evenly into the 2 prepared canning jars. Place the jars on a cookie
sheet and bake at 325 degrees F for 35 to 40 minutes or until toothpick
inserted deep into center of cake comes out clean.
6 Using heavy oven mitts, remove cakes from oven one at atime. Place a lid, then
a ring onto the jars and screw them down tightly. Place the jars on the counter
and listen for them to "ping" as they seal. If you miss the "ping", wait until
they are completely cool and press on the top of the lid. If it doesn't move at
all, it's sealed.
Chocolate cake in a jar! Makes 2 wide