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    Classic Southern Chocolate Bread

    Source of Recipe

    Taste of the South magazine

    List of Ingredients

    1 lb. unsalted butter, softened
    3 c. sugar
    5 eggs
    3 c. flour
    1/2 c. unsweetened cocoa powder
    1/2 t. baking powder
    1/2 t. salt
    1/2 c. milk
    1/2 c. strong coffee
    1 T. vanilla extract


    Preheat oven to 325. Grease and flour 3 loaf pans; set aside. In a mixing bowl, beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until mixture is light and creamy. Add eggs one at a time, beating just until yellow disappears. In another bowl, combine flour, cocoa, baking powder and salt; set aside. In a small bowl, combine milk and coffee; set aside. With mixer running at low speed, add flour mixture to butter mixture, alternating with milk mixture, beginning and ending with flour mixture. Beat until just blended. Add vanilla, stirring to combine. Pour batter into prepared pans. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes. Remove frm pan and let cool completely on a cooling rack.




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