Chocolate bread 

2 1/4 cups all purpose flour

2 cups sugar

3/4 cup cocoa 

1 1/2 teaspoon baking powder

1/2 teaspoon salt 

1 1/2 cups milk 

1 cup oil 

3 large eggs 

1 teaspoon vanilla 

2 cups semi sweet chocolate morsels 

1 1/2 cups of chopped pecans 

Chocolate butter; 1/2 cup butter/softened 

2 tablespoons hot fudge topping 

Preheat oven to 325 degrees. Butter and flour two loaf pans. 

In a large bowl combine flour, sugar, cocoa, baking powder and salt. Beat in the milk, oil, eggs, and vanilla at medium speed with an electric mixer until all combined.  Beat in chocolate morsels and pecans.  

Spoon batter evenly into prepared pans. Bake for approximately 1 hour to 1 hour and 15 minutes. 

Remove from pans and cool on wire rack. 

In a small bowl, beat the butter and fudge topping at medium speed until creamy. Cover, and refrigerate. Let stand at room temperature for 30 minutes before serving. 


Lori Lesley is the owner of her home-based business Rollin’ the Dough. She can be reached at