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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Mollie's Chocolate Cinnamon Bread Recipe

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This recipe for Mollie's Chocolate Cinnamon Bread is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. butter
3 c. sugar
5 lg. eggs, room temperature
2 c. flour
1 1/4 c. Dutch cocoa powder
1 T. cinnamon
1 t. salt
1/2 t. baking soda
1/2 t. baking powder
1 c. buttermilk
1/4 c. water
1 t. vanilla
1/4 c. sugar
3/4 t. cinnamon
1/2 t. Dutch cocoa powder
pinch of ground ginger
pinch of ground clove
Directions:
Directions:
Preheat oven to 350º. Grease two 9x5x3 loaf pans; line bottom with paper. In bowl of electric mixer, cream together butter and sugar with paddle attachment on medium until light and creamy, 5 minutes. Add eggs one at a time, beating until each egg is completely incorporated before adding next egg. Meanwhile, in medium bowl sift together flour, cocoa, salt, baking powder and baking soda. In another bowl whisk together buttermilk, water and vanilla. With mixer on low, alternately add the flour mixture and buttermilk mixture to butter, beginning and ending with flour and beating just until blended. Divide batter between two pans; shake pans to even tops and set aside. In another small bowl, whisk together sugar, cinnamon, cocoa, ginger and cloves. Sprinkle with cocoa--sugar mixture, dividing evenly. Bake until toothpick inserted in center comes out clean, 45-50 minutes. Let cool completely. Run thin knife around sides to release breads and remove from pans.

 

 

 

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