Preparation:
Here's one you can start out with; it makes 2 jars. Every recipe technique is the same, just different ingredients. 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; set aside. In a small bowl stir together flour, sugar, baking soda and cinnamon, if desired. 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. Preheat oven to 325~. Bake for 35-40 minutes or until a pick inserted deep into each cake comes out clea |
