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Title: Chocolate Honeycake
Categories: Cake Cookie Pie
Yield: 10 Servings
| 6 | tb | Canola oil |
| 1 | oz | Unsweetened baking chocolate |
| 3/4 | c | Light honey |
| 2 | Eggs | |
| 1 | ts | Vanilla |
| 1/4 | c | Unsweetened cocoa powder |
| 1 | c | Flour |
| 1/2 | ts | Salt |
| 1 1/2 | ts | Baking powder |
| 1/2 | c | Nuts; optional, chopped |
1. Preheat oven to 350 degrees. Grease an 8" square pan or equivalent. 2. Melt oil and chocolate in a double boiler. Set aside to cool. 3. Beat the honey at high speed with an electric mixer for 5 minutes. Add eggs, one at a time, beating well after each. Stir in vanilla. 4. Beat the cooled chocolate mixture into the honey and eggs. 5. Sift the dry ingredients together and fold them in to the batter. Stir until just combined. 6. Pour into pan and bake about 27 minutes.
Per serving (excluding unknown items): 152 Calories; 11g Fat (62% calories from fat); 3g Protein; 12g Carbohydrate; 37mg Cholesterol; 173mg Sodium
NOTES : For a more decorative cake, dust with powdered sugar. Posted to
MM-Recipes Digest V4 #6 by Ruth & Shel Recipe by: Mollie Katzen (adapted from The Enchanted Broccoli Forest)
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