Double-Chocolate Honey Ring Recipe
prepare this great tasting Double-Chocolate Honey Ring at home today. I am quite sure that this Double-Chocolate Honey Ring will suit your taste whatever it is. Prepare it!
Summary
CourseDessert
Ingredients
1/2 cup (120 ml) butter or margarine
1 cup (240 ml) honey
3 eggs
1 tsp (5 ml) vanilla
1 cup (240 ml) all-purpose flour
1/2 cup (120 ml) unsweetened cocoa powder
2 tsp (10 ml) baking powder
1 tsp (5 ml) salt
1 tsp (5 ml) baking soda
1/2 cup (120 ml) low-calorie sour cream
1 cup (240 ml) semisweet chocolate chips
1/2 cup (120 ml) chopped nuts White Chocolate Glaze, optional additional unsweetened cocoa powder, optional
WHITE CHOCOLATE GLAZE:
2 oz (60 g) white chocolate
2 tsp (10 ml) skim milk
Directions
Preheat oven to 325°F (165°C).
Cream butter in large bowl with electric mixer.
Gradually add honey, 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, cocoa, baking powder, salt and baking soda in small bowl.
Add dry ingredients alternately with sour cream to butter mixture.
Fold in chocolate chips and nuts.
Pour batter into greased 12-cup fluted tube pan.
Bake in oven 50-55 minutes or until wooden toothpick inserted near center comes out clean.
Cool in pan on wire rack 10 minutes.
Remove from pan and cool completely on wire rack.
Glaze with White Chocolate Glaze and sprinkle with additional cocoa, if desired.
White Chocolate Glaze: Melt white chocolate in top of double boiler.
Stir in milk.
Drizzle glaze over cake with spoon.
Cream butter in large bowl with electric mixer.
Gradually add honey, 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, cocoa, baking powder, salt and baking soda in small bowl.
Add dry ingredients alternately with sour cream to butter mixture.
Fold in chocolate chips and nuts.
Pour batter into greased 12-cup fluted tube pan.
Bake in oven 50-55 minutes or until wooden toothpick inserted near center comes out clean.
Cool in pan on wire rack 10 minutes.
Remove from pan and cool completely on wire rack.
Glaze with White Chocolate Glaze and sprinkle with additional cocoa, if desired.
White Chocolate Glaze: Melt white chocolate in top of double boiler.
Stir in milk.
Drizzle glaze over cake with spoon.
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