Mississippi Mud Bread
1/2 C. butter, softened
3/4 C. sugar
1/2 C. milk
1/2 C. sour cream
3/4 C. semi-sweet choc. chips, melted
1 t. vanilla
2 C. flour
1 t. baking powder
1 t. baking soda
4 t. instant coffee
1/2 C. chopped toasted almonds
Beat together first 5 ingredients until well blended. Beat in melted chocolate
and vanilla. Combine and add the remaining ingredients and stir until dry
ingredients are just moistened.
Divide batter between 4 greased mini loaf pans.
Bake in a 325° oven for 45-50 minutes or until cake tester inserted in middle
comes out clean. Allow to cool in pans for 15 minutes then remove and finish
cooling on a rack. When cool, drizzle on Chocolate Coffee Glaze.
Makes 4 mini loaves.
Chocolate Coffee Glaze:
1/2 C. semi sweet chocolate chips, melted
3 T. butter, melted
1 t. instant coffee
3 T. chopped toasted almonds
Stir together until blended.