Gingerbread Layer Cake

(This is something mom used to make every year for my sister's birthday--YUMMY!!)

1 cup honey
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves
2 1/4 cup all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 cup packed brown sugar
1/2 cup butter
1 egg
1/2 tsp. grated lemon peel
1 1/4 cups buttermilk
1 1/2 cups whipping cream
1 Tbs. granulated sugar
2 tsp. shredded orange peel
1 (1 oz.) square semisweet chocolate, grated (or just plain chocolate ; )


"In a small bowl combine the honey, ginger, cinnamon, and cloves. In a larger bowl stir together the flour, baking soda, baking powder, an salt. In large mixing bowl cream the brown sugar and butter till the mixture is light and fluffy Gradually beat honey mixture into brown sugar mixture, using high speed of electric mixer. Add the e gg and lemon peel; mix well. Add the flour mixture and buttermilk alternately, stirring well after each addition. Pour batter into 2 greased and lightly floured 8x11 1/2-inch round baking pans.

Bake at 350 for 30 to 35 minutes. Cool cakes in pans 10 minutes. Turn out onto wire rack; cool completely. Whip cream with the granulated sugar till soft peaks form. Spread one layer of cake with part of the whipped cream. Sprinkle with half of the shredded orange peel and half the grated chocolate. Top with second layer of cake. Frost tops and sides with remaining whipped cream; sprinkle with remaining shredded orange peel and grated chocolate. Chill at least one hour in the refrigerator."

Taken from Better Homes and Gardens Heritage Cookbook.