Chocolate Teacake

Course : Chocolate
Serves: 10
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2 1/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cocoa powder
2 ounces butter
1/2 teaspoon vanilla extract
1/2 cup sugar
1 Large egg
1 cup buttermilk
2 ounces currants -- plumped in warm water and drained
2 ounces chopped pecans

Preparation / Directions:

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.


Nutritional Information:

261 Calories (kcal); 10g Total Fat; (32% calories from fat); 6g Protein; 40g Carbohydrate; 32mg Cholesterol; 410mg Sodium

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