Thursday, May 20, 2010

All Honey Chocolate Cake

Another rationing recipe; but there is no picture with this one. It sounds heavenly, though!

All-Honey Chocolate Cake
2 cups sifted Swans Down Cake Flour
1 1/2 tsp. soda
1/2 tsp. salt
1/2 cup shortening
1 1/4 cups honey
2 eggs, beaten
3 squares Baker's Unsweetened Chocolate, melted
2/3 cup water
Sift flour once, measure, add soda and salt, and sift together three times.  Cream shortening, add honey gradually, by tablespoons at first, beating hard after each addition.  Add 1/4 of flour and beat until smooth.  Add eggs, one at a time, beating well after each.  Add chocolate and blend.  Add remaining flour in thirds, alternately with water in halves, beating well after each addition.  Bake in two greased 9-inch layer pans in moderate oven (350F) 1/2 hour.  Spread with Mocha Cream.

Mocha Cream:
Use Jell-O Vanilla Pudding and, for liquid, 1 1/4 cups strong coffee and 1/3 cup milk.  Add 1 square Baker's Unsweetened Chocolate.  Cook as directed.  Use as frosting or filling on plain cake, spice cake, or chocolate cake.

Yum. I'm thinking about calling in to work and making this instead...

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