Yield: 12 Servings
|¾ cup||Dutch process cocoa|
|2 teaspoons||Double acting baking powder|
|½ teaspoon||Baking soda|
|1||Stick butter; softened|
|½ cup||Sour cream|
|4 ounces||Unsweetened chocolate; chopped|
Preheat oven to 350 degrees. Lightly butter abd flour a 9 by 5 by 3 inch pan and set aside. Sift together the flour, cocoa, baking powder, baking soda and salt; set aside. Beat butter and sigar together until light and fluffy. Add the eggs, one at a time, beating about 1 minute after each addition. Add the sifted ingredients alternately with the sour cream and chocolate chunks, beginning and ending with the dry ingredients. (The batter will be quite thick.) Turn the batter into the prepared loaf pan and bake 1 hour to 1 hour and 15 minutes. To test, stick a toothpick in the center; bread is ready when toothpick comes out clean. Let cool in pan 15 minutes and remove. Makes one loaf. (From "Leftovers", page 43).
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .