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Brownie Cakes in a Jar



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 stir together flour, sugar, baking soda and cinnamon, if desired.
Set aside.
In a medium saucepan combine margarine, water, and cocoa powder; heat and stir until 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.
Cover the jars 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 until 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 withice cream.