| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Breads, Muffins & r | 1 | Servings | |
INGREDIENTS
| 1/4 | c | BUTTER/MARGARINE — |
| SOFTENED | ||
| 1 | ts | BAKING SODA |
| 2/3 | c | SUGAR |
| 1/4 | ts | SALT |
| 1 | EGG | |
| 1 | c | BUTTERMILK OR SOUR MILK |
| 1 1/2 | c | UNSIFTED ALL-PURPOSE FLOU |
| 3/4 | c | WALNUTS probalbly any nut |
| Wo | ||
| 1/3 | c | HERSHEY'S COCOA |
| 3/4 | c | RAISINS — OPTIONAL |
INSTRUCTIONS
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 8-1/2 X 4-1/2 X 2-1/2 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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