Brownie Cakes

Yields:	8 servings
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	Preparation	30 minutes
	Cooking	180 minutes
	Ready In	210 minutes

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Ingredients

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

Directions

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 an d 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 jar s 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.