---------- Recipe via Meal-Master (tm) v8.05
       Title: Brownie Cakes in a Jar/cp
  Categories: Cakes, Chocolate
       Yield: 8 servings
       2    Canning jars; * wide mouth
       1 c  All-purpose flour
       1 c  Sugar
     1/2 ts Baking soda
     1/4 ts Ground cinnamon; opt.
     1/3 c  Margarine; or butter
     1/4 c  Water
       3 tb Unsweetened cocoa powder
     1/4 c  Buttermilk
       1    Egg; beaten
     1/2 ts Vanilla extract
     1/4 c  Walnuts; finely chopped
            Ice cream
   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 med. saucepan combine 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 till 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 till ckes
   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. 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. BH&G New Crockery Cooker CookBook.