Instructions: Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans.

Combine flour, baking powder, baking soda and salt in small bowl. Beat butter, sugar, honey and almond extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture alternately with milk. Stir in 1 cup morsels. Divide batter into prepared cake pans.

Combine brown sugar and in medium bowl. Cut in butter or margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in sliced almonds and 1/2 cup morsels. Sprinkle over batter.

Bake for 20 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 15 minutes.

Melt remaining 1/2 cup morsels, butter or margarine and milk in small, heavy-duty saucepan over low heat, stirring until smooth. Drizzle over coffeecake.

This recipe yields 16 servings.

Description: "A creamy chocolate glaze is drizzled over this irresistible coffeecake. If you like sweets with your morning coffee, give this one a try, or serve it as an unusual dessert with your evening coffee instead."

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