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scratch - Double Chocolate Honey Ring

Source of Recipe

from dwfoods com


List of Ingredients

scratch - Double Chocolate Honey Ring

1/2 c. softened unsalted butter
1 c. honey
3 eggs
1 tsp. vanilla extract
1 3/4 c. flour
1/2 c. unsweetened cocoa powder
2 tsp. baking powder
1 tsp. salt necessary
1 tsp. baking soda
1/2 c. sour cream
1 c. semisweet chocolate chips
1/2 c. chopped walnuts or peanuts, optional
2 ounces white chocolate
2 tsp. milk

Preheat oven to 325. Lightly butter a 12 c. tube or bundt pan.
Combine the butter with the honey in a large bowl and beat until light and fluffy.
Add the eggs, one at a time, mixing thoroughly after each.
Mix in the vanilla.
Sift the flour, cocoa, baking powder, salt and baking soda together a bowl and set aside.
Add half the dry ingredients alternately with half of the sour cream to honey/butter mixture.
Repeat with the rest of the flour mixture and sour cream.
Fold in, gently, the chocolate chips and the nuts.
Pour the batter into the pan and bake 50 - 55 minutes or until a tester comes out clean.
Meanwhile, melt the white chocolate in the top of a double boiler over a medium heat. Stir in the milk.
Cool the cake on a wire rack, in the pan, for 10 minutes.
Remove the cake from the pan and let cool completely on the wire rack.
Serve drizzled with the white chocolate glaze.
Makes 12 servings.

Nutritional info per serving:
calories 387, fat 20.3g, 44% calories from fat, chol 73mg, prot 5.9g, carb 51.6g, fiber 2.8g, sugar 33.5g, sod 328mg
Diet points - 9.4.


Recipe