Recipe - Chocolate Teacake

2 One fourth cup Flour
2 teaspoon Baking powder
1 teaspoon Baking soda
One half teaspoon Salt
6 tablespoon Cocoa powder
2 ounce Butter
One half teaspoon Vanilla extract
One half cup Sugar
1 Egg
1 cup Buttermilk
2 ounce Currants; plumped in
warm water and drained
2 ounce 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 7by5by3inch loaf
pan. Bake for 1 hour 10 minutes. Cool in the pan 10 minutes, remove and
cool on a rack.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini