brownie cakes

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Brownie Cakes

From Better Homes & Gardens Crockery Cookbook

 

Even more delicious if you drizzle hot fudge topping over the cake and ice

cream.

 

1 cup all-purpose flour

1 cup sugar

1/2 teaspoon baking soda

1/4 teaspoon ground cinnamon (optional)

 

1/3 cup margarine or butter

 

1/4 cup water

3 tablespoons unsweetened cocoa powder

1/4 cup buttermilk or sour milk*

 

1 beaten egg

 

1/2 teaspoon vanilla

 

1/4 cup finely chopped walnuts

Vanilla ice cream

1. Grease two 1-pint straight-sided, widemouth canning jars; line the bottom

of each jar with waxed paper. Set aside.

 

2. In a small bowl stir together flour, sugar, baking soda, and cinnamon, if

desired. Set aside.

 

3. In a medium saucepan combine margarine or butter, water, and cocoa

powder; heat and stir till margarine is melted and mixture is well combined.

Remove from heat; stir in flour mixture. Add buttermilk or sour milk, egg,

and vanilla; beat by hand till smooth. Stir in nuts.

 

4. Pour mixture into the prepared canning jars. Cover the jars tightly with

greased foil. Place the jars in a 3 1/2, 4-, or 5-quart crockery cooker.

 

5. Cover; cook on high-heat setting for 2 3/4 to 3 hours or till cakes

spring back when touched and a long wooden toothpick inserted near the

centers comes out clean. Remove jars from cooker; cool 10 minutes.

 

6. To serve, unmold cakes; discard waxed paper. Serve warm or cool with ice

cream. Makes 8 servings.

 

*Note To make sour milk, use 1 tablespoon lemon juice or vinegar plus enough

whole milk to make 1 cup. Stir together and let stand 5 minutes before

using.

 

Per serving: 393 calories, 6 g protein, 53 g carbohydrate, 18 g total fat (6

g saturated), 56 mg cholesterol, 233 mg sodium, 174 mg potassium

 

 

Happy Cooking!

Jenny M., Moderator

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