INGREDIENTS:

3/4 cup (185 ml) butter

3/4 cup (185 ml) sugar

1 tbsp (15 ml) honey

3 eggs

2 cups (500 ml) self rising flour

4 tsp (20 ml) baking powder

2/3 cup (165 ml0 milk

1/2 tsp (2.5ml) almond extract

            CREAM FILLING

1/4 lb (110 g) butter

1 1/2 cups (375 ml) icing sugar

juice of 1/2 lemon

           FUDGE ICING

1/4 lb (110 g) butter

1 tbsp (15 ml) honey

3 tbsp (45ml) milk

2 cups (500 ml) icing sugar

flaked almonds and chocolate curls. to garnish

PROCEDURE:

1. Preheat oven to 400 degrees Fahrenheit ( 200 degrees Celsius)
2. Cream butter and sugar until light and fluffy
3. Add honey and eggs. beating well.
4. Sift flour baking powder
5. Add butter mixture alternately with milk and almond extract
6. Divide mixture between 3 8-inch (20 cm) greased and lined cake pans.
7. Bake for 18-20 minutes or until cooked rack and allow to cool.
8. To make Cream Filling, beat butter and icing sugar together with lemon juice.
9. Sandwich cake layers  together with cream mixture.
10. To make fudge icing, combine butter, honey and milk in saucepan.
11. Gently heat until butter melts, then heat until nearly boiling.
12. Remove from heat and sift in icing sugar, beating until icing thickens.
13. Spread icing over top of cake and allow to drizzle down the sides.
14. Cool and decorate with almonds and chocolate curls.