Heres 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-degrees. Bake for 35-40 minutes or until a pick inserted deep into each cake comes out clean. Remove cakes from the oven, one at a time. Place a lid, then a ring onto the jars and screw down tightly. USE HEAVY-DUTY MITTS, the jars ARE HOT!! Place jars onto your counter to cool. Youll hear a "plinking" sound. If you miss the sound, wait until the cakes are cool and press on the lids, they shouldnt move at all, that means theyve sealed. Store cakes in a cool, dark place. They should last up to a year--I dont know, theyve never lasted that long around here! If youd like to decorate them, place a wad of cotton in the center of each lid, then place a piece of decorative cloth, about 3-inches larger in circumference than the lid, (cut with pinking shears) on top of the cotton. Screw the ring back on (by this time the rings can be removed as the lids should be sealed). Use your imagination when decorating--a hot glue gun works wonders (dried flowers, ribbon, etc). These make WONDERFUL Christmas gifts. Ellie Collin FOOD AND WINE CLUB Posted on FIDO COOKING by Joan Mershon 1-6-94
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|Serving Size: 1 Serving (908g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 70 (2%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 214mg||66 %|
|Sodium 2355.3mg||81 %|
|Potassium 452.5mg||12 %|
|Total Carbohydrate 700.9g||206 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 694.9g|
|Protein 22.3g||32 %|
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Calories per serving: 2885
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