"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin


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This recipe for INTENSE CHOCOLATE BREAD, by , is from Chapter Three Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



8 tbsp. unsalted butter, at room temperature
1-1/4 cups sugar
1 tsp. vanilla
2 large eggs
1 cup unsweetened cocoa powder
1 cup sour cream
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1-3/4 cups flour
Confectioner's sugar

1. Preheat oven to 350. Grease 9x5x3-inch loaf pan.
2. In large mixing bowl, beat the butter, sugar and vanilla with an electric mixer on high speed until pale and fluffy, 3-5 minutes. Scrape down sides of the bowl. Beat in the eggs, 1 at a time. scraping down the side of the bowl after each addition.
3. Set the beaters aside and add cocoa, sour cream, baking powder, baking soda and salt; mix in at low speed. When the ingredients are well blended, scrape down the side of bowl.
4. Add flour; mix only till blended. Spread the batter in the prepared pan.
5. Bake until wooden pick inserted in the center comes out clean, about 60-70 minutes. Do not overbake.
6. Place the pan on a wire rack to cool for 30 minutes. Loosen edges of bread with knife and invert onto the rack. Turn bread over and let cool completely. Dust top with confectioner's sugar before serving.




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