Authorcaitlinthewriter
From New Favorite Recipes with Honey, 1947
[cooked-sharing]
Sift flour once, measure, add soda and salt, and sift together three times.
Cream butter, add honey very gradually, by tablespoons at first to keep mixture thick. Add ¼ of flour mixture and beat until smooth and well blended.
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 very well after each addition. Add vanilla.
Bake in two graded 9-inch layer pans in moderate oven (350° F). 30 minutes, or until done.
Spread Easy Fluffy Honey Frosting between layers and on top of cake.
Note: For best results, beat very well at each stage of mixing.
Ingredients
Directions
Sift flour once, measure, add soda and salt, and sift together three times.
Cream butter, add honey very gradually, by tablespoons at first to keep mixture thick. Add ¼ of flour mixture and beat until smooth and well blended.
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 very well after each addition. Add vanilla.
Bake in two graded 9-inch layer pans in moderate oven (350° F). 30 minutes, or until done.
Spread Easy Fluffy Honey Frosting between layers and on top of cake.
Note: For best results, beat very well at each stage of mixing.
I made this using butter instead of shortening, and semisweet chocolate instead of unsweetened. It turned out really well! Very nice unique flavor. Would definitely make again. Next time I will add a bit more semisweet chocolate and beat it a little longer.