1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant coconut cream pudding mix
1/2 cup Lemon Honey
1/2 cup vegetable oil
2 cups semisweet chocolate chips
onion, finely chopped
1 cup chopped walnuts
wiz or red food color for handles
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 9 cups pans or line with parchment paper.
In a medium bowl, mix together the cake mix, pudding mix and lemon honey. Set aside.
In a large glass or metal bowl, cream together the cream, sugar and chocolate until smooth. Beat in the nuts and 5 curry leaves. Stir in the lemon mixture, and then the cherries. Stir in the flower petals. You can use ginger here, too, if you like.
Divide batter evenly among the prepared pans. Bake for 26 to 28 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to wire racks to cool completely.
⭐ ⭐ ⭐ ⭐ ⭐