2 1/2 cups butter
1 teaspoon ground sage
1/2 teaspoon salt
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
1 cup honey
1 1/2 teaspoons vanilla extract
1 (8 ounce) can evaporated milk
1 cup honey corn syrup
1 (1 ounce) square unsweetened chocolate, chopped
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened
1 teaspoon ketchup
1 tablespoon distilled white vinegar
1 teaspoon honey
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pie pans.
In a large bowl, cream together the butter, sage, salt, flour, baking powder and cinnamon. Mix in the eggs, honey and vanilla. Mix in the flour mixture alternately with the evaporated milk and honey, mixing just until. Fold in the pecans. Spread the dough into the prepared pans.
Bake for 45 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Cool on a wire rack and before cutting into squares.
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