Honey Drizzle Cake Recipe
Summary
Ingredients
| Eggs | 5 | |
| Salt | 1⁄8 Teaspoon | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Chopped pecans | 1 1⁄2 Cup (24 tbs) | |
| Fine vanilla wafer crumbs | 1 1⁄2 Cup (24 tbs) | |
| Baking powder | 1 1⁄2 Teaspoon | |
| Cinnamon | 1⁄2 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 2621 Calories from Fat 1349
% Daily Value*
Total Fat 157 g242.2%
Saturated Fat 24 g120%
Trans Fat 1.9 g
Cholesterol 1057.4 mg352.5%
Sodium 1298.4 mg54.1%
Total Carbohydrates 278 g92.5%
Dietary Fiber 20.1 g80.5%
Sugars 218.7 g
Protein 50 g99.2%
Vitamin A 26.4% Vitamin C 3.3%
Calcium 90.3% Iron 55.5%
*Based on a 2000 Calorie diet
Directions
In large mixer bowl beat egg whites until foamy.
Gradually beat in 1/4 cup sugar and salt until fluffy.
In small bowl beat egg yolks, 1/2 cup sugar and vanilla until thick and pale.
Fold yolk mixture into egg whites thoroughly.
Blend pecans, wafer crumbs, baking powder and cinnamon; sprinkle over top.
Fold all ingredients together well.
Pour into greased 8-in.
square dish.
Microwave at High 8 to 10 Minutes.
Remove cake and cook Honey Syrup.
Carefully pour syrup over cake.
Serve in small pieces, warm or cold, with unsweetened whipped cream.
Chef
