---------- Recipe via Meal-Master (tm) v8.05

     Title: Chocolate Teacake
Categories: Cheesecakes, Breads, Quick, Bakery
     Yield: 10 servings

 2 1/4 c  Flour
     2 ts Baking powder
     1 ts 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.

 PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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