Desserts:

Double Chocolate Honey Ring

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Ingredients

1/2 cup butter or margarine
1 cup honey
3 eggs
1 teaspoon vanilla
1-3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1/2 cup dairy sour cream
1 cup semisweet chocolate chips
1/2 cup chopped nuts
White Chocolate Glaze:
2 ounces white chocolate
2 teaspoons milk

Instructions

Preheat oven to 325 degrees Cream butter in large bowl with electric mixer; gradually add honey in a stream, beating until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Mixture may appear slightly curdled. Beat in vanilla. Combine flour, 1/2 cup cocoa, baking powder, salt and baking soda in a small bowl. Add dry ingredients alternately with sour cream to butter mixture. Fold in chocolate chips and nuts. Pour batter into a greased 12-cup fluted tube pan. Bake at 325 degrees for 50 to 55 minuts or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack for 10 mintues. Remove from pan and cool completely on wire rack. Glaze with white chocolate glaze and sprinkle with additional cocoa. White chocolate glaze: Melt 2 ounces white chocolate in top of double boiler. Stir in 2 teaspoons milk. Drizzle glaze over cake.

Ron Fischer
Orion