“Sustain me with cakes of raisins…” Song 2:5
Adapted from Hershey’s Perfectly Chocolate Chocolate Cake recipe. So good, it reminds me of my sister and I baking chocolate cake early in the morning before anyone else was awake.
- 1 3/4 cup flour
- 3/4 cup cocoa powder
- 1 1/2 teaspoon each of baking soda and powder
- 1 teaspoon sea salt
- 1 1/4 cup honey
- 2 eggs
- 1 cup milk (or a little less)
- 1/4 cup olive oil
- 2 teaspoon vanilla extract
- 1 cup boiling water
Heat oven to 350 degrees F, lightly coat baking pan/s with olive oil, then flour. Combine slightly beaten eggs, milk, honey, oil and vanilla. Stir in dry ingredients. Microwave 1 cup water and stir into bowl (will be a bit soupy). Pour into baking pan/s. Bundt pan takes 35 minutes. Insert toothpick into cake to check, it should come out clean.
For icing, you can drizzle plain yogurt on each piece and it’s still healthy, lol.