Honey Devil's Food Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Honey Devil's Food Cake:1-1/2 C all-purpose flour (7-15-13 try to sub King Arthur's gluten free mix PLUS 1-1/2 tsp xanthan gum)1 C unsweetened cocoa powder (NOT Hershey's for Mandy & Erika)2 tsp baking soda1 tsp baking powder1/2 tsp salt1-1/2 C honey1/2 C low-fat milk1/2 C (8 tbsp) vegetable oil2 eggs2 tsp vanilla extract1 C boiling waterRich Chocolate Honey Frosting:1/2 C cocoa powder1/2 C honey1 tsp vanilla1 C heavy whipping cream
Cake Directions
To prepare cake: Grease and flour two 9-inch cake pans. In large bowl, combine flour, 1 cup cocoa powder, baking soda, baking powder and salt. Add 1-1/2 cups honey, milk, oil, eggs and 2 tsp vanilla; beat for 2 minutes. Gradually beat in water. Divide batter between pans. Bake at 350°F for 25 to 30 minutes (cupcakes 20 minutes), or until sides pull away slightly from pan and toothpick inserted in center comes out clean. Cool for 10 minutes. Turn onto wire racks and cool completely.
Frosting Directions: In medium bowl, combine remaining 1/2 cup cocoa powder, 1/2 cup honey, 1 tsp vanilla and cream. Beat until just thick and fluffy. To assemble, spread frosting evenly over sides and top of one cake layer. Place second cake layer on top. Spread remaining frosting evenly over sides and top.
Serving Size: Makes 24 Cupcakes baked at 20 minutes
Number of Servings: 24
Recipe submitted by SparkPeople user JESSLYN73.
To prepare cake: Grease and flour two 9-inch cake pans. In large bowl, combine flour, 1 cup cocoa powder, baking soda, baking powder and salt. Add 1-1/2 cups honey, milk, oil, eggs and 2 tsp vanilla; beat for 2 minutes. Gradually beat in water. Divide batter between pans. Bake at 350°F for 25 to 30 minutes (cupcakes 20 minutes), or until sides pull away slightly from pan and toothpick inserted in center comes out clean. Cool for 10 minutes. Turn onto wire racks and cool completely.
Frosting Directions: In medium bowl, combine remaining 1/2 cup cocoa powder, 1/2 cup honey, 1 tsp vanilla and cream. Beat until just thick and fluffy. To assemble, spread frosting evenly over sides and top of one cake layer. Place second cake layer on top. Spread remaining frosting evenly over sides and top.
Serving Size: Makes 24 Cupcakes baked at 20 minutes
Number of Servings: 24
Recipe submitted by SparkPeople user JESSLYN73.
Nutritional Info Amount Per Serving
- Calories: 211.7
- Total Fat: 9.5 g
- Cholesterol: 29.5 mg
- Sodium: 189.1 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 2.1 g
- Protein: 2.9 g
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