FROSTING
2 c Cold heavy cream
1 tb Confectioner's sugar
1 ts Vanilla extract
1/3 c Honey
Garnishee:; optional
Raspberries
Toasted sliced almonds
Mint leaves

1. Bar: Preheat oven to 350 degrees F. with cooking sprayer, surface 2- (9-
edge) round cake pans; line bottoms with waxed wallpaper; coat theme. Flour
pans. In trough, mix flour, baking pulverisation, tonic, cinnamon, gingerroot, cardamom
and saltiness. In small bowlful, mix honey and buttermilk.

2. In large bowlful, beat butter and sugar until fluffy. Beat in egg, 1 at a
time. On low, beat in flour mixture alternately with honey assortment. Spread
into prepared pans.

3. Broil 25 to 28 transactions, until pick tests neat. Let cool in pans on rack
10 transactions, rise; coolheaded.

4. Ice: In trough, beat drub, sugar and vanilla to soft peaks.
Gradually beat in honey until stiff yet billowy peaks mannikin.

5. To Forgather: Spot 1 cake on scale; spread with 1- 1/2 cups ice.
Top with second patty; ice. Before serving, dress, if desired.

McCall's Magazine October 1998 p. 150 Article titled: "Honey Bunch" Recipes
by Gina Noonan and Frankfurter P. Melodia