Chocolate tea bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | BUTTER/MARGARINE -- |
| SOFTENED | ||
| 1 | teaspoon | BAKING SODA |
| ⅔ | cup | SUGAR |
| ¼ | teaspoon | SALT |
| 1 | EGG | |
| 1 | cup | BUTTERMILK OR SOUR MILK |
| 1½ | cup | UNSIFTED ALL-PURPOSE FLOU |
| ¾ | cup | WALNUTS probalbly any nut |
| Wo | ||
| ⅓ | cup | HERSHEY'S COCOA |
| ¾ | cup | RAISINS -- OPTIONAL |
Directions
Cream butter, sugar and egg in large mixer bowl until light and fluffy.
Combine flour, cocoa, baking soda and salt; add alternately with buttermilk to creamed mixture. Beat on low speed just until blended; stir in nuts and raisins. Pour into greased 8-½ X 4-½ X 2-½ loaf pan. Bake at 350 degrees for 55 to 60 minutes or until cake tester comes out clean. Remove from pan; cool completely on wire rack. To sour milk: Use 1 tablespoon vinegar plus milk to equal 1 cup Recipe By :
File
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