Mississippi Mud Bread

2 eggs

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.