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Friday, December 13, 2013
Chocolate Chip Honey Cake
This big, beautiful, rich cake will win you over. What better way to warm your cottage on a cold winter's day, than with a cake baking in the oven?
1 cup vegetable oil
1 cup sugar
2/3 cup brown sugar
1 cup honey
2 tsp. vanilla
4 large eggs
1/2 cup unsweetened cocoa powder (Dutch process)
2 and 3/4 cups flour
1/2 tsp. baking soda
1 TBSP. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup fresh brewed coffee, cooled (vanilla flavored coffee beans are very good)
1/2 cup mini chocolate chips (or chopped regular chips)
1/2 cup chocolate chips
1/2 cup pecans, lightly toasted and chopped
Pre-heat oven to 350 degrees. Grease a 10-inch tube pan and line the bottom with a circle of parchment paper.
In a mixer, beat together the oil, sugar, brown sugar, honey and vanilla. Beat in the eggs until well blended.
In a separate bowl, combine the flour, cocoa, baking soda, baking powder, salt and cinnamon. On low speed, add to the honey mixture alternating with the cooled coffee. Blend to make a smooth batter. Stir in the chocolate chips.
Pour the batter into the prepared pan. Bake 15 minutes at 350 degrees. REDUCE oven temperature to 325 degrees and bake another 50 - 60 minutes.
Remove and immediately sprinkle the chocolate chips over the top of the cake. Let sit a minute, then spread the softened chocolate over the top of the cake and sprinkle with the chopped pecans.
Place the cake in the refrigerator to set the chocolate. Once set, invert the cake and remove it from the pan. Peel off the parchment and set on a serving platter.
The cake will keep for several days if kept well covered.
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