Honey Chocolate Cake
Yield
1 cakePrep
10 minCook
40 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
sifted |
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
vegetable shortening
|
*
|
| ½ | cup |
sugar
|
|
| ¾ | cup |
honey
|
|
| 1 | each |
eggs
separated |
|
| 2 | ounces |
chocolate
melted |
|
| ¼ | cup |
water
|
|
| ½ | cup |
sour milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
sifted |
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 118 | ml |
sugar
|
|
| 177 | ml |
honey
|
|
| 1 | each |
eggs
separated |
|
| 57.8 | ml/g |
chocolate
melted |
|
| 59 | ml |
water
|
|
| 118 | ml |
sour milk
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Sift flour, baking powder, soda and salt together.
Cream shortening with sugar and honey until fluffy.
Add ½ cup dry ingredients and blend.
Add beaten yolk and chocolate; beat thoroughly.
Add dry ingredients and liquids alternately in small amounts, blending after each addition.
Fold in stiffly beaten egg white.
Bake in greased pan in moderate oven 350℉ (180℃) for 40 to 50 minutes.
