Instructions: Cream butter; add sugar, a small amount of time, creaming well after each addition. Add egg and beat well. Mix and sift together the flour, baking soda, salt, cocoa and cinnamon; add to creamed mixture alternately with the buttermilk, beating until blended after each addition. Stir in raisins and nuts. Turn into a greased bread pan ( 9x5x2 3/4 inch). Bake in a moderate oven (350 degrees) 1 hour or until done. Cool on a wire rack. Spread with softened cream cheese if desired.

I thought of doing this with the Reeses peanut butter chips, but then the hubby would complain (hes not a peanut butter fan - or a nut fan, which explains why I dont put the nuts in) - I also leave out anything additional & its just fine like that... its good & not too sweet...

NOTES : this is from the 1983 printing of "Hersheys 1934 Cookbook", which I believe I bought as a promotional item in 1983 (you know, send in the proofs of purchases)...I generally dont put in the raisins & nuts, but I do add mini chocolate chips...

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