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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 24 |
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These taste almost like a brownie, they rise nice and high with a wonderful texture...this recipe makes two loaves Ingredients:
1 cup butter, softened |
1/2 cup vegetable shortening (crisco is good) |
2 1/2 cups sugar |
2 teaspoons vanilla |
5 large eggs |
1 tablespoon instant coffee granules |
1/4 cup very hot water |
2 cups all-purpose flour |
3/4 cup sifted baking cocoa |
1 teaspoon salt |
1 teaspoon baking powder |
1 cup buttermilk, room temperature |
1 cup semisweet mini chocolate chips |
Directions:
1. Set oven to 350°F.
2. Set oven rack to second-lowest position.
3. Generously grease two 9 x 5-inch loaf pans or 6 mini loaf pans (for greasing see my Pan Release posted on this site).
4. In a large bowl cream butter, shortening, sugar and vanilla until fluffy; add in eggs one at a time beating well after each addition scraping the bowl frequently.
5. Dissolve the coffee granules in hot water.
6. Sift together the flour, cocoa, salt and baking powder; add alternately with coffee and buttermilk to the creamed mixture, beating until well blended.
7. Mix in the chocolate chips.
8. Divide the batter equally between well-greased prepared baking pans.
9. Bake for 1 hour (for 9x5-in) or 40 minutes (for mini loaf pans).
10. Cool 10 minutes before removing to a wire rack.
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