Ingredients
2 pears peeled, cored and thinly sliced
2 tablespoons GOLDEN BLOSSOM HONEY, for drizzling
2 tablespoons butter
3/4 cup flour
1 tablespoon unsweetened cocoa
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup GOLDEN BLOSSOM HONEY
1 large egg
4 tablespoons butter, melted
1/4 cup milk
1 teaspoon vanilla
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 325°.
Spray and 8-inch square baking dish with non-stick coating. Arrange pear slices on bottom of dish. Drizzle with 2 Tablespoons honey and dot with 2 Tablespoons butter.
In a bowl combine flour, cocoa, baking soda and baking powder.
In a separate bowl, whisk together ½ cup honey, egg, melted butter, milk and vanilla. Add wet mixture to dry mixture. Stir until smooth.
Pour over pears. Bake 35-40 minutes or until cake tests done.
To serve, top with whipped cream or vanilla ice cream, if desired.
Spray and 8-inch square baking dish with non-stick coating. Arrange pear slices on bottom of dish. Drizzle with 2 Tablespoons honey and dot with 2 Tablespoons butter.
In a bowl combine flour, cocoa, baking soda and baking powder.
In a separate bowl, whisk together ½ cup honey, egg, melted butter, milk and vanilla. Add wet mixture to dry mixture. Stir until smooth.
Pour over pears. Bake 35-40 minutes or until cake tests done.
To serve, top with whipped cream or vanilla ice cream, if desired.
