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Buttermilk Chocolate Bread cont.
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2 tablespoons chocolate syrup
In a mixing bowl, cream butter and sugar. Add eggs, one at a time,
beating well after each addition. Combine the flour, cocoa, salt,
baking powder and baking soda; add to creamed mixture alternately
with buttermilk. Fold in pecans. Pour into a greased 9-in. x 5-in.
loaf pans. Bake at 350° for 55-60 minutes or until a toothpick
inserted near the center comes out clean. Cool for 10 minutes before
removing from pan to a wire rack. In a small mixing bowl, beat
butter until fluffy. Add honey and chocolate syrup; mix well. Serve
with the bread.
Yield: 1 loaf (1/2 cup butter).
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Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |