Friday, October 24, 2014

Chocolate Chip Honey Cake

Chocolate Chip Honey Cake
by Christine

1 cup powdered sugar
2 Tablespoons milk
2 1/8 teaspoons vanilla, divided
2 sticks unsalted butter, room temperature
1/2 cup plus 2 Tablespoons Splenda/sugar blend
4 large eggs
2 Tablespoons avocado honey
2 teaspoons dried minced lemon peel
2 cups Bob's Red Mill Organic Unbleached White Flour
1/2 teaspoon baking powder
1 teaspoon kosher salt
1 cup milk chocolate chips

Preheat oven to 350°F. Grease the bottom of loaf pan and flour lightly. Mix powdered sugar, milk and 1/8 teaspoon of vanilla until smooth and set aside. In a large bowl cream butter and sugar until light and creamy with a hand mixer. Add eggs, one at a time, beating well after each addition. Add the remaining 2 teaspoons of vanilla, honey and lemon peel and mix until blended. Add the 2 cups of flour, a little at a time, along with the baking powder and salt. mix until just blended. Add the chocolate chips and mix lightly.

Pour into greased loaf pan and even the top. Bake for 55 minutes. Test in middle with a toothpick for doneness. Cool in pan, then turn onto a cooling rack. Place a sheet of parchment paper under rack and drizzle with glaze. Cool completely before storing.

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