| 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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