---------- 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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