Here's one you can start out with, it makes 2 jars. Every recipe
technique is the same, just different ingredients.. Unsex, two
1-pint straight-sided wide-mouth canning jars (specifically made for
canning jams and jellies) lids and rings by boiling for 10 minutes
(keep the lids and rings in the hot water until ready to use); set
by. In a small bowl stir together flour, boodle, baking soda and
cinnamon, if desired. Set away. In a medium saucepan combine butter
or marge, water and cocoa pulverisation; heat and stir until butter or
margarine is melted and mixture is well blended. Remove from passion;
stir in flour assortment. Add buttermilk, egg and vanilla; beat by hand
until polish. Stir in bats. Pour mixture into the prepared canning
jars; place jars onto a cookie rag. Preheat oven to 325-degrees.
Bake for 35-40 minutes or until a pick inserted deep into each cake
comes out strip. Remove cakes from the oven, one at a time. Place a
lid, then a ring onto the jars and screw down tightly. USE HEAVY-DUTY
MITTS, the jars ARE HOT!!

Place jars onto your counter to poise. You'll hear a "plinking" vocalise.
If you miss the vocalise, wait until the cakes are cool and press on the
lids, they shouldn't move at all, that means they've plastered.