Preheat oven to 325. Cream butter in large bowl with electric mixer; gradually add honey, beating until light and fluffy. Add eggs one at a time beating thoroughly after each addition. Beat in vanilla.
Combine flour, cocoa, baking powder, baking soda and salt in a small bowl. Add dry ingredients alternately with sour cream to butter mixture. Fold in chocolate chips and nuts.
Pour batter into greased 12 cup fluted tube pan. Bake for 50 to 55 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan and cool competely on wire rack.
Originally Submitted
7/27/2012
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You can add this Double Chocolate Honey Ring recipe to your own private DesktopCookbook.
