Perfect for shabbos or Rosh Hashana dessert! Extremely easy to make, and stays fresh for long!
1 cup Sugar
1 cup Honey
½ cup Oil
1 cup Boiling water
2 tsp Instant Coffee (I suggest Vanilla flavor)
2½ cup Flour
1 Tbsp Cocoa Powder (Parve or Dairy)
1 tsp Cinnamon
1 Tbsp Vanilla Extract
1 Tbsp Baking Powder
Preheat oven to 350F and spray a baking pan with pam or smear oil on all sides and bottom, set aside.
Separate the egg whites from the egg yolks. Place the egg whites in a medium size bowl, and the yolks in a large bowl.
Beat the egg yolks with the other 1/2 cup of sugar well. Gradually add in the oil and the honey.
In a cup, mix the coffee with the boiling hot water.
In a small bowl mix all the dry ingredients together.
Gradually add the dry ingredients to the large bowl and alternating with the coffee.
Fold whites into large batter.
Place in pan and bake preheated at 350F for 45 minutes. After, let it cool on a cooling try for 15-20 minutes.