Frosted Honey-Chocolate Cake

Frosted Honey-Chocolate Cake

Ingredients:

  • 3 ounces good-quality semi-sweet chocolate bar, such as Noblesse
  • ½ cup honey
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • HONEY FROSTING:
    • 8 ounces cream cheese or parve cream cheese, such as Tofutti brand, not whipped
    • ½ cup ( l stick) unsalted butter or margarine
  • ½ cup sugar
  • 1 teaspoon pure vanilla extract 2 large eggs
  • 1/3 cup milk or soy milk
  • ½ cup ( l stick) unsalted butter or margarine, at room temperature ¼ cup honey

Preparation

Preheat oven to 350F Grease a 9-inch square baking pan with nonstick cooking spray and line it with parchment paper, or grease and flour the pan. Break the chocolate up and place into a microwave-safe dish with the ho, H ‘Y Microwave for 45-60 seconds. Stir after 20 seconds to hasten the melting.

Place the flour, baking soda, and salt in a medium bowl. Whisk to combine. Set aside.

In the bowl of a stand mixer, beat the butter or margarine with the sugar 011 I 1lc JI 1 speed until creamy. Add the vanilla, eggs, and the chocolate-honey mixture.

Add half the flour mixture with half the milk. Mix. Add the remaining flour mixsture and remaining milk. Beat until smooth.

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Recipe by Susie Fishbein