GINGERBREAD LAYER CAKE

1 c. honey
1 tsp. ginger
1/2 tsp. cloves
1 tbsp. cinnamon
2 1/4 c. flour, sifted
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1/2 c. brown sugar
1/2 tsp. grated lemon rind
1 egg
1 1/4 c. buttermilk
1 1/2 c. whipping cream
1 tbsp. granulated sugar
2 tsp. grated orange rind
10 oz. semi-sweet chocolate chips

In a small saucepan, combine honey and spices, bring to a boil, remove from heat and cool.

In a large mixing bowl, cream butter and brown sugar until light and fluffy. Gradually beat in honey mixture at high speed. Add lemon peel and egg. Mix thoroughly. Mix the remaining dry ingredients and add alternately with buttermilk to the butter mixture. Grease and flour two 8 x 8 x 1 1/2 inch pans. Pour batter into the pans and bake at 350 degrees for 30 to 35 minutes. Cool in pans for 10 minutes, then turn on a rack to cool.

Just before serving, whip the cream with the sugar to form a soft peak. Spread half of the cream on a layer of the cake and sprinkle with half of the orange rind and chocolate chips. Repeat for the top layer.