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3 hours
Prep: 20 minutes
Cook: 3 hours
279 calories per serving view nutrition facts
8 servings
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| 2 | each | canning jars | |
| 1 | cup | flour, all-purpose | |
| 1 | cup | sugar | |
| 1/2 | teaspoon | baking soda | |
| 1/4 | teaspoon | cinnamon | opt. |
| 1/3 | cup | margarine | or butter |
| 1/4 | cup | water | |
| 3 | tablespoons | cocoa powder | unsweetened |
| 1/4 | cup | buttermilk | |
| 1 | each | egg | beaten |
| 1/2 | teaspoon | vanilla extract | |
| 1/4 | cup | walnuts | finely chopped |
| 1 | x | 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 medium 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 cakes 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.
| % Daily Value* | |
| Total Fat 12.0g | 18% |
| Saturated Fat 2.0g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 160mg | 7% |
| Total Carbohydrate 41.0g | 14% |
| Dietary Fiber 1.0g | 6% |
| Sugars 27.0g | |
| Protein 4.0g | 9% |
| Vitamin A | 8% | Vitamin C | 0% | |
| Calcium | 3% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Very good recipe!!! My family was eating it out of the pan right when I got it out of the oven!!!
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