Photo: Lois Stogdill
Visited my sister in Tucson today and the cousins were having so much fun playing that she suggested we make a cake. This is the one we made, it looks like a lot of work but it really takes no time to put this cake together. Peanut filling:
2 cups frozen whipped topping thawed, Cool whip
1/2 cup honey roasted peanuts, Emerald
1/4 cup dry instant vanilla pudding and pie filling, Jello-O
2 tablespoons honey, Sue Bee
Combine all ingredients, stir until well mixed, cover with plastic wrap and chill until ready to use.
Honey Chocolate cake:
1 package (18.25 ounce) butter recipe chocolate cake mix, Betty Crocker
1 cup low fat chocolate milk, Nesquick
1 stick (1/2 cup) butter, softened
3 eggs
1/4 cup honey, Sue Bee
Preheat oven to 350 spray two 8 inch round cake pans. In a large bowl or mixer combine all ingredients on low speed for 30 seconds then beat for 2 minutes on medium speed. Pour batter into prepared cake pans. Bake for 40 to 45 minutes or until wooden pick inserted in centers comes out clean. Cool cakes for 10 minutes.
Honey chocolate icing:
1 package (10 ounce) dark chocolate chips, Nestle Chocolatier
1 cup whipping cream
1/2 cup honey, Sue Bee
fresh mint sprig (optional)
Place chocolate chips in medium bowl and set aside. In a small saucepan combine whipping cream and honey, cook over medium heat just until boiling. Pour cream mixture over chocolate chips, stir with rubber spatula until completely smooth. Cool to room temperature.
