1/2 c Butter
1 c Honey
2 c Whole wheat pastry flour
1/2 c Unbleached white flour
2 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Allspice
3 tb Very strong brewed coffee or
- espresso
1 c Sour cream
1 ts Baking soda
2 Eggs
1/2 c Walnuts; chopped
2 oz Unsweetened chocolate;
- melted
MMMMM------------------------MOCHA ICING-----------------------------
1 1/2 c Cream cheese; softened
1 oz Unsweetened chocolate;
- melted
1/4 c Honey
2 ts Instant coffee -OR-
1 tb Very strong brewed coffee
Mocha Icing:
Blend together with electric mixer until smooth.
Yield: 2 Cups
Mocha Tea Cake:
Preheat oven to 350?F. Butter a 10" springform tube pan.
Cream butter and honey. Mix in flour and spices. Then add the coffee,
sour cream, balking soda, eggs, walnuts (reserve a few to sprinkle on
top), and melted chocolate to the mixture. Mix well. Pour batter into
pan.
Bake 35 to 40 minutes, until done. A toothpick should come out with a
few crumbs on it but no batter. Don't overbake. Cool cake 15 minutes
in pan before removing. Cut cake in half horizontally to make 2
layers. Ice middle and top. Garnish with a few chopped walnuts.
Recipe by Horn of the Moon Cookbook by Ginny Callan
