1/4 c. butter, softened
2/3 c. sugar
1 egg
1 1/2 c. unsifted all-purpose flour
1/2 c. unsweetened cocoa
1 tsp. baking soda
1/4 tsp. salt
1 c. buttermilk
3/4 c. chopped walnuts
3/4 c. raisins (optional)

Cream butter, sugar and egg in large mixer bowl until light and fluffy. Combine flour, cocoa, baking soda and salt in small mixing bowl. Add alternately with buttermilk to creamed mixture. Beat on low speed just until blended; stir in nuts and raisins. Pour into greased 8 1/2 x 4 1/2 x 2-inch loaf pan.

Bake at 350°F for 55 to 60 minutes or until cake tester comes out clean. Remove from pan. Cool completely on wire rack.

Makes 1 loaf.