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Chocolate Honey Cake

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  Flour 2 1⁄4 Cup (36 tbs), sifted (Regular Or Instant Blending, Use Pillsbury Best Ones)
  Cocoa 2⁄3 Cup (10.67 tbs) (Nestles Ever Ready Cocoa)
  Salt 1 Teaspoon
  Soda 1 Teaspoon
  Cinnamon 1 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Butter 1⁄2 Cup (8 tbs) (Land O Lakes)
  Sugar 1⁄2 Cup (8 tbs)
  Honey 1 Cup (16 tbs)
  Grated orange rind 1 Teaspoon
  Vanilla extract 1 Teaspoon
  Eggs 3
  Dairy sour cream 3⁄4 Cup (12 tbs)
  Orange juice 1⁄4 Cup (4 tbs)
  Diamond walnuts 1⁄4 Cup (4 tbs), chopped

Grease and flour bottoms of two 9-inch layer pans.' Combine flour with Ever-Ready Cocoa, salt, soda, cinnamon and nutmeg.
Cream butter in mixing bowl.
Gradually add sugar; cream at high speed of mixer until light and fluffy.
Blend in honey, orange rind and vanilla extract.
At medium speed add eggs, one at a time, beating well after each.
At low speed blend in dry ingredients alternately with sour cream and orange juice, beginning and ending with dry ingredients.
Beat well after each addition.
Stir in 1 cup walnuts.
Pour batter into pans.
Bake at 350° for 40 to 45 minutes until cake springs back when touched lightly in center.
Cool and frost.
Decorate sides with 1/2 CUP walnuts.

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