Ingredients
Cake:
1/3 cup butter, room temperature
1/3 cup brown sugar, packed
3 tablespoons GOLDEN BLOSSOM HONEY
1/2 teaspoon vanilla
2 eggs
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup milk
1/2 cup semi-sweet chocolate chips
Topping
1/4 cup brown sugar, packed
1/4 cup flour
3 tablespoons butter, chilled
1/3 cup pecans, chopped
1/4 cup semi-sweet chocolate chips
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 350°. Grease and flour an 8-inch square cake pan.
Cake:
In a medium bowl, beat together butter, sugar, honey and vanilla until well combined. Add eggs and beat until fluffy.
Combine flour, baking powder, baking soda and salt. Gradually add to egg mixture alternately with milk. Stir in 1/2 cup chocolate chips. Pour batter into prepared pan.
Topping:
In a small bowl mix together brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and 1/4 cup chocolate chips. Sprinkle topping over batter.
Bake for 30 minutes or until cake tests done. Cool in pan at least 15 minutes before cutting.
Serves: 6-8
Cake:
In a medium bowl, beat together butter, sugar, honey and vanilla until well combined. Add eggs and beat until fluffy.
Combine flour, baking powder, baking soda and salt. Gradually add to egg mixture alternately with milk. Stir in 1/2 cup chocolate chips. Pour batter into prepared pan.
Topping:
In a small bowl mix together brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and 1/4 cup chocolate chips. Sprinkle topping over batter.
Bake for 30 minutes or until cake tests done. Cool in pan at least 15 minutes before cutting.
Serves: 6-8
