Greased 2 9-inch layer cake pans
½ cup vegetable shortening
½ cup sugar
½ cup honey, warmed
2 egg yolks
2 squares (2 oz) unsweetened chocolate, melted
3 cups unsifted cake flour
1 teaspoon salt
½ teaspoon baking soda
2 teaspoons baking powder
¾ cup milk or water
1 teaspoon vanilla extract
Preheat the oven to 350 deg F. Grease two 9-inch
layer cake pans; set aside. Sift together the flour, salt, baking soda, and
baking powder; set aside. In the large bowl of an electric mixer, cream well
the shortening, sugar, and warmed honey. Add the egg yolks and beat
thoroughly. Stir in the melted chocolate. Add the sifted dry ingredients
alternately with the liquid ingredients. Mix just until well combined. Pour
the batter into the layer pans. Bake for 35 - 40 minutes, until tested done.
Cool completely while preparing the Honey-Orange Frosting and Filling.
Honey-Orange Frosting and
½ cup honey
½ cup sugar
2 egg whites
Dash of salt
1 tsp grated orange ring
Few drops orange vegetable coloring
¾ cup white seedless raisins
¹/³ cup chopped walnuts
Simmer the honey in the top of a double boiler
over over direct heat for 5 minutes; add the sugar and egg whites. Place the
pot over boiling water and beat the mixture constantly with a rotary beater
until it is stiff enough to hold its shape. Add the salt and orange ring.
Tint the mixture with the orange coloring.
Transfer a third of the honey-orange mixture
to a small bowl. Add th4e raisins and chopped nuts. When assembling the
cake, spread this filling between the layers, then then frost the entire
cake with the balance of the mixture.