---------- Recipe via Meal-Master (tm) v8.05
  Categories: Crockpot, Brownies
       Yield: 8 servings
       2    Wide-mouth canning jars*
       1 c  All-purpose flour
       1 c  Sugar
     1/2 ts Baking soda
     1/4 ts Ground cinnamon; opt
     1/3 c  Margarine or butter
     1/4 c  Water
       3 tb Unsweetened cocoa powder
     1/4 c  Buttermilk
       1    Egg; beaten
     1/2 ts Vanilla extract
     1/4 c  Walnuts; chop fine
            Ice cream
       Grease two 1-pt 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 and 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 jars
   tightly with greased foil. (Place greased-side down on each
       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
   *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. Source: BH&G New Crockery Cooker