Ingredients
- 6 crockery cooker with liner in place
- 2 canning
- 1 egg
- 1 straight sided wide mouth canning
- 1 c sugar
- 1 c all purpose flour
- 3/8 c margarine
- 1/4 c water
- 1/4 c buttermilk
- 1/4 c walnuts
- 3 tb unsweetened cocoa powder
- 1/2 ts baking soda
- 1/2 ts vanilla extract
- 1/4 ts cinnamon (ground)
cook on high heat setting for 2 3/4 to 3 hours or till ckes 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. Makes 8 servings. * WARNING: Use only CANNING JARS for this recipe. Others may not be tempered to withstand the heat. Do NOT use coffee or vegetable cans as most contain lead and are painted or sealed with materials that may give off toxic gases when heated. BH&G New Crockery Cooker CookBook. ----
