Recipe - Chocolate Fruitcakes

2 One half cup Flour
One fourth cup Cocoa
1 teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Cinnamon
One fourth teaspoon Cloves ground
One half cup Butter
1 cup Dark brown sugar
3 lg Eggs
3 lg Bananas mashed well
One fourth cup Dark molasses
1 teaspoon Vanilla
2 tablespoon Rum
2 cup Mixed candied fruit
1 cup Candied orange
1 cup Candied cherries halved
1 cup Chopped dates
1 cup Raisins
1 One half cup Semisweet chocolate MINI
chips
One fourth cup Flour

Butter 2 9x5 loaf pans. Line bottoms with waxed paper and butter top of
waxed paper.

In a large bowl sift and mix flour, cocoa, baking soda, salt, cinnamon and
cloves. Thoroughly mix first 6 ingredients in bowl and set aside.

Mix and flour to coat last 7 ingredients. Set aside.

Thoroughly mix (but do not cream) butter and brown sugar. (processor is
fine)

Blend in eggs one at a time. Add bananas, molasses, vanilla, and rum. Mix
well.

Mix wet and dry ingredients. Stir in fruit and chocolate morsels. Put in
prepared loaf pans. Bake in preheated 350°F oven for 50 minutes.

Run knife around sides of pan to bottom. Remove from pans and cool on rack.

Cool One half hour then put in plastic bag. Let rest one day before cutting.

This is a low, dense, rich, moist cake and often has a dent on top and
sometimes with a small crack.

NOTE! This cake can't be tested for doneness because chocolate morsels are
fluid when baking is complete. DO NOT OVER BAKE!!

Recipe by: Brit @ Epi Chat

Posted to MCRecipe Digest V1 #804 by Dianne Larson Ward
dianne@olynet.com on Sep 25, 1997