Honey Chocolate Cake

This is from a booklet called "My Favorite Honey Recipes" compiled by Mrs. Walter T. (Ida) Kelly.

2 c sifted cake flour
1 1/2 t soda
1/2 t salt
1/2 c shortening
1 1/4 c honey
2 eggs
3 squares unsweetened chocolate, melted
2/3  c water
1 t vanilla

Sift flour and measure, add soda and salt, and sift together three times. Cream shortening; gradually add honey, beating well after each addition to keep mixture thick. Add 1/4 of flour mixture and beat nutil smooth and well blended. Add eggs, one at a time beating well after each. Stir in chocolate and blend. Add remaining flour alternately with water, beating very well after each addition. Add vanilla. Bake in two greased, 9'' layer pans at 350 degrees F. for 30 minutes or until done.

Making the cake was interesting. Looking at the batter, I didn't think the cake was going to come out, but it did. I don't own a strainer, much less a sifter, so I just beat things well with the whisk attachment. I did the cornstarch thing with all-purpose flour to make cake flour, but again didn't sift it. I also made it in a 9x13 pan since that is Brian's preference so there is better frosting distribution. It tastes good. Eaten unfrosted, you can definitely taste the honey. It isn't very chocolate-y. The frosting both masks the honey flavor and helps the chocolate taste. What I found most interesting is that the texture is like a boxed cake mix.