Greased 2 9-inch layer cake pans
cup vegetable shortening
cup sugar
cup honey, warmed
2 egg yolks
2 squares (2 oz) unsweetened chocolate, melted
3 cups unsifted cake flour
1 teaspoon salt
teaspoon baking soda
2 teaspoons baking powder
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 Filling:

cup honey
cup sugar
2 egg whites
Dash of salt
1 tsp grated orange ring
Few drops orange vegetable coloring
cup white seedless raisins
/ 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.