Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Sticks butter or margarine 2 1/2 c Flour
1 c Milk 1 ts Baking soda
1/4 c Unsweetened cocoa powder 1/2 ts Salt
1 1-oz unsweetened chocolate 3 Eggs
Square 1 c Pecans, toasted; chopped
1 pk Quick-rising yeast (1/4 oz) Cream cheese berry
1 1/2 c Sugar Preserves; as accompaniment

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 chocolate. Place over medium-low heat and
heat, stirring occasionally, until butter is melted, chocolate is
thoroughly incorporated, and mixture is hot to touch (125°F on a
candy thermometer). 2. In a large bowl, mix together dry yeast,
sugar, flour, baking soda, and salt. Add chocolate mixture and eggs.
Beat with electric mixer on low speed until well mixed. By hand stir
in pecans. Turn batter into a well-greased 12-cup bundt pan. Let
rise, uncovered, in a draft-free place 2 hours, or until imprint made
by poking a finger 1/2 inch into dough remains. 3. Meanwhile, preheat
oven to 350°F. Bake 40 to 45 mins, or until cake sounds hollow when
tapped. Let cake cool in pan 20 mins, then invert on a wire rack.
Serve warm, with cream cheese and berry preserves.

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