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.

 

a.. 1 cup all-purpose flour

b.. 1 cup sugar

c.. 1/2 teaspoon baking soda

d.. 1/4 teaspoon ground cinnamon (optional)

 

e.. 1/3 cup margarine or butter

 

f.. 1/4 cup water

g.. 3 tablespoons unsweetened cocoa powder

h.. 1/4 cup buttermilk or sour milk*

 

i.. 1 beaten egg

 

j.. 1/2 teaspoon vanilla

 

k.. 1/4 cup finely chopped walnuts

l.. 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 ~~