---------- 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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