Chocolate Tea Bread
Recipe By : Hershey’s Chocolate cookbook
Serving Size : 12 Preparation Time :0:15
Categories : Quick Bread
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter
2/3 cup sugar
1 1/2 cups flour
1/3 cup cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
3/4 cup nuts — chopped
3/4 cup raisins — opt
Preheat oven to 350° Prepare 8×4 inch loaf pan
Cream butter, sugar and egg. Add dry ingredients alternately with buttermilk, s
tir in nuts and raisins.
Bake for 55-60 minutes.
3-1/2 c. sugar
1/2 tsp. salt
1 c. light cream
1/2 tsp. butter
3 tbsp. light corn syrup
1 c. mashed ripe bananas
1 tsp. vanilla
1/2 c. chopped med. fine walnuts
Into heavy 2-1/2 quart saucepan turn the sugar, salt, butter, cream, syrup and bananas. Over moderate heat bring to boil, continue boiling on low heat until mixture reaches 238 degrees. Cool with out stirring until thermometer drops to 110 degrees or until pan feels warm to touch. Add vanilla, nuts, beat until candy becomes thick. Turn into 8×8 inch buttered pan. Let stand until firm and cut into 1 inch squares. Makes about 3 pounds.
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