Instructions: Grease two (I needed to use three) 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, (I used the cinnamon and you can definitely taste it.) Set aside.

In a medium saucepan combine butter, water, and cocoa powder; heat and stir till butter is melted and mixture in 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 jars. Cover the jars tightly with greased foil. Place the jars in a 3 1/2, 4-, 51/2 or 6-quart crockery cooker with liner in place. Cover; cook on high-heat setting for 2 3/4 to 3 hours (I had to let it cook for 4 hours.) to till cakes spring back when touched and a long wooden toothpick inserted near the centers comes out clean. Remove and cool 10 minutes. Remove wax paper and serve warm or cool.

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