Boy have I been busy in the kitchen! Whenever I have a BIG gap in blogging, you can bet that I’ve found a new cookbook (or two) that are keeping me busy trying new flavors and recipes. One such book is Bob’s Red Mill Baking Book. So far this book gets an “A” from me. I’ve tried Bob’s Cornbread, Ham and Cheese Muffins, and the best cake I have ever made: Gooey Fudge Cake.

I made the Gooey Fudge Cake for the combined birthday party of several family members in November. We topped it with real whipped cream flavored by vanilla sugar. Delicious! After one bite, I let everyone know that this is the cake they can expect will be served at my birthday.

With the holidays upon us, I thought you might like to try it. So here it is:

Gooey Fudge Cake
1 cup whole wheat pastry flour
3/4 cup unbleached white flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1 cup cocoa powder, divided (I used Dagoba brand)
1 cup milk
7 tablespoons unsalted butter, melted and cooled
2 teaspoons vanilla (I used double strength, also called “double fold” vanilla)
1/3 cup honey
1 cup pecans or hazelnuts, chopped (I used hazelnuts)
1 3/4 cups brown sugar, packed
2 cups boiling water

Make sure all ingredients are at room temperature. Preheat oven to 350 degrees F and grease a 13×9 baking pan or dish, or line it with parchment paper. Whisk together the flours, baking powder, salt, sugar, and half of the cocoa. In another bowl, combine the milk with the butter and vanilla. On low speed, gradually beat the milk mixture and the honey into the flour mixture. Stir in the nuts. Scrape the batter into the prepared pan. Combine the remaining cocoa with the brown sugar and sprinkle it over the batter. Drizzle the water on top. Bake for 40 minutes [uncovered], or until a tester comes out without bits of flour. Allow the cake to cool in the pan on a wire rack. Serve warm or at room temperature.

Enjoy!