Gingerbread Nut Torte

• 2-3/4 cups Whole Wheat Flour
• 1 teaspoon Baking Soda
• 2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 1 teaspoon Ground Ginger
• 1 teaspoon Ground Cinnamon
• 2/3 cups Honey
• 3/4 cups Baking Molasses
• 1/2 cups Safflower Oil
• 2 Large Eggs
• 1 cup Milk
• 2 cups Sweetened Whipped Cream
• 3/4 cups Chopped Pecans, Toasted

1. 1. In a large bowl combine flour, baking soda, baking powder, salt, ginger, and cinnamon. Set aside.
2. 2. In a separate bowl beat together honey, molasses, oil, eggs, and milk until smooth. Add liquid mixture to flour mixture and gently stir until combined.
3. 3. Divide batter between three 9-inch round cake pans and gently level batter with spatula. Bake cakes at 350u0b0F for 20-25 minutes or until a toothpick inserted in middle comes out clean. Cool cakes in pans 20 minutes. Then remove from pans to cooling racks and cool completely.
4. 4. Spread 1/3 of the whipped cream over one cake layer and sprinkle with 1/4 cup toasted pecans. Repeat with remaining layers, topping the top cake layer with remaining whipped cream and remaining pecans. Serve.

whole wheat flour, baking soda, baking powder, salt, ground ginger, ground cinnamon, honey, baking molasses, safflower oil, eggs, milk, cream, pecans

Taken from tastykitchen.com/recipes/desserts/gingerbread-nut-torte/ (may not work)