|Flour||2 1⁄4 Cup (36 tbs)|
|Baking soda||1 Teaspoon|
|Butter/Margarine||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Unsweetened bakers chocolate square||3 , melted and cooled|
|Buttermilk/Sour milk||1 Cup (16 tbs)|
|Finely chopped nuts||1 Cup (16 tbs)|
|Bittersweet glaze||1 Cup (16 tbs)|
Mix flour, soda and salt.
Gradually beat in sugar; beat until light and fluffy.
Add eggs, one at a time, beating after each.
Blend in chocolate.
Alternately add flour mixture and buttermilk, beating after each addition.
Mix in vanilla and nuts.
Pour into 2 greased and floured 9 x 5-inch loaf pans.
Bake at 350° about 60 minutes, or until cake tester inserted in centers comes out clean.
Cool 10 minutes; then remove from pans and finish cooling on racks.
Top with glaze.
Garnish with chopped nuts, if desired.