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| RECIPE FOR CHOCOLATE TEACAKE |
Title: Chocolate Teacake
Serves: 10
Ingredients:
| 2.25 | c | Flour | | 2.00 | ts | Baking powder | | 1.00 | ts | Baking soda | | 0.50 | ts | Salt | | 6.00 | tb | Cocoa powder | | 2.00 | oz | Butter | | 0.50 | ts | Vanilla extract | | 0.50 | c | Sugar | | 1.00 | | Egg | | 1.00 | c | Buttermilk | | 2.00 | oz | Currants; plumped in | | | warm water and drained | | 2.00 | oz | Chopped pecans |
Instructions:
PREHEAT OVEN TO 350F.
Sift together the flour, baking powder, baking soda, salt and cocoa.
Cream the butter, add the vanilla and sugar, beat until light, about 5 minutes.
Add the egg.
Add the dry ingredients in three additions, alternating with the buttermilk.
Do not over mix.
Stir in the currants and nuts.
Pour into a greased and floured 7-by-5-by-3-inch loaf pan.
Bake for 1 hour 10 minutes.
Cool in the pan 10 minutes, remove and cool on a rack.
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