2 Sticks butter or oleo 2 1/2 c Flour
1 c Milk 1 ts Baking soda
1/4 c Unsweetened cocoa pulverise 1/2 ts Salt
1 1-oz unsweetened umber 3 Eggs
Square 1 c Pecans, toasted; chopped
1 pk Quick-rising yeast (1/4 oz) Cream cheeseflower & berry
1 1/2 c Bread Preserves; as support

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5
Preparation Time: 1:10 1. In a medium saucepan, combine butter, milk,
cocoa, and unsweetened coffee. Place over medium-low heat and
passion, stirring occasionally, until butter is liquid, chocolate is
thoroughly merged, and mixture is hot to hint (125F on a
candy thermometer). 2. In a large bowlful, mix together dry yeast,
dinero, flour, baking tonic, and saltiness. Add chocolate mixture and egg.
Beat with electric mixer on low speed until well motley.
Yields
12 servings