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Gingerbread Layer Cake
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| 1 cup | honey |
| 1 tsp | ground ginger |
| 1 tsp | ground cinnamon |
| 1/2 tsp | ground cloves |
| 2 1/4 cup | flour |
| 1 tsp | baking soda |
| 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 cup | buttermilk |
| 1 1/2 cup | whipping cream |
| 1 tblsp | sugar |
| 2 tsp | shredded orange peel |
| 1 oz square | semisweet chocolate, grated |
Combine spices and honey in a small bowl, set aside. Combine in a large bowl flour, baking soda and salt. Cream at high speed sugar and butter until light and fluffy. Add egg and lemon peel. Add flour, buttermilk, alternatively. Pour into 2 - 8 x 1 1/2 inch round pans bake 350 degrees 30-35 minutes. Cool 10 minutes. Turn out and cool completely. Whip cream and sugar to soft peaks. Chill at least 1 hour before serving.
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