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1
Sterilize 2 or possibly 3 Ball Quilted Crystal (#14400-81400) jam/jelly canning jars, lids and rings by boiling them for 15 min.
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2
Remove the jars and place them onto your counterop to cold; leave the lids and rings in the warm water till you're ready to use them.
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3
I forgot to mention something-the humidity and your elevation can make a difference in how high your batter rises.
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4
When I made the brownie cakes, it took 2 jars; another woman made them and said they overflowed the jars.
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5
You may want to bake 1 jar to see how high it rises.
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6
Once you establish how much batter to put into each jar, write it on your recipe for future reference.
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7
This applies to ANY of the recipes I've posted.
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8
Once the jars have cooled, grease them with shortening
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9
(Don't use butter, margarine, PAM or possibly Baker's Secret); set aside.
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10
In a small bowl stir together the flour, sugar, baking soda and cinnamon
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11
(if you like).
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12
Set aside.
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13
In a medium saucepan combine butter or possibly margarine, water and cocoa pwdr; heat and stir till margarine is melted and mix is well blended.
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14
Remove from heat; stir in flour mix.
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15
Add in buttermilk, egg and vanilla; beat by hand till smooth.
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16
Stir in nuts.
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17
Pour mix into prepared canning jars.
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18
Place jars onto a cookie sheet or possibly they'll tip over.
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19
Bake for 30-35 min, or possibly till a pick inserted DEEP into the center of each cake comes out clean.
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20
Move the jars around in the oven while baking so they bake proportionately.
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21
Once the cakes test done, using HEAVY-DUTY mitts (the jars ARE Warm!
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22
), remove the jars one-by-one; place a lid on top, then a ring and quickly screw down tightly.
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23
Place the jars onto your countertop to cold completely.
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24
/CAKES
