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Chocolate Teacake

Author/Submitted by:
Servings: 10
Categories: Cakes / Chocolate / Desserts

2 1/4  c  Flour
2  ts  Baking powder
1  t  Baking soda
1/2  ts  Salt
6  tb  Cocoa powder
2  oz  Butter
1/2  ts  Vanilla extract
1/2  c  Sugar
1    Egg
1  c  Buttermilk
2  oz  Currants, plumped in
    - warm water and drained
2  oz  Chopped pecans

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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