"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Val's Aunt's Chocolate Bread, by Lynne Hill, is from 50TH ANNIVERSARY COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 box yellow cake mix 1 box instant chocolate pudding (large or small) 1/2 cup vegetable oil 4 eggs 1 cup sour cream or plain yogurt 1 cup chocolate or mint chips
Preheat oven to 350º. Grease and flour 2 large bread pans or 1 bundt pan. Blend all ingredients (adding chips toward the end) until smooth. Divide batter evenly into pans. Bake 45-50 minutes for large loaves. Adjust time for different sized pans. It is better to underbake than overbake. Remove from pan and cool.
May be wrapped in foil and frozen--tastes great right out of the freezer.
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