Wednesday, September 5, 2012


2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter
2 cups granulated sugar
5 eggs
3 (1-oz each) squares unsweetened chocolate, melted and cooled
1 cup buttermilk
2 tsp vanilla extract
1 cup chopped nuts
glaze, recipe follows
coarsely chopped nuts for garnish

Preheat oven to 350 degrees.
Grease and flour 2 9 x 5-inch loaf pans; set aside.

In a  small bowl mix together the flour, baking soda, and salt.

In large mixing bowl cream the butter; gradually beat in the sugar and beat until light and fluffy.  Add eggs, one at a time, beating after each one.  Blend in the chocolate.  Alternately add the flour mixture and the buttermilk, beating well after each addition.  Mix in the vanilla and stir in the nuts.

Bake loaves at 350 degrees for about an hour or until a wooden toothpick inserted in the centers comes out clean.  Remove from oven and cool in pans for 10 minutes.  Remove from pans and cool completely on wire racks.  Top with the glaze.

Bittersweet Glaze:
2 squares (1-oz each) unsweetened chocolate
2 tbsp butter
dash of salt
1 3/4 cups powdered sugar
2 1/2 to 3 tbsp hot water

Melt the chocolate and butter in a 2-qt saucepan over very low heat, stirring constantly until completely melted and smooth.  Remove from the heat and add the salt.  Alternately add the powdered sugar and hot water until of spreading or drizzling consistency (whichever you choose). 
Spread or drizzle over loaves and top with chopped nuts (pressing down gently to attach) for garnish, if desired.

Yield: 1 cup This is enough for approximately 2 loaf cakes, a tube cake, 9-inch square cake, 10-inch cake roll or 3 1/2 dozen cookies.

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