Honey Devil's Food Cake

Honey Devil's Food Cake
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Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of Honey Devil's Food Cake calories by ingredient
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Introduction

source: The National Honey Board - http://www.honey.com/recipes/detail/10/hon
ey-devil-s-food-cake-with-rich-chocola
te-frosting
source: The National Honey Board - http://www.honey.com/recipes/detail/10/hon
ey-devil-s-food-cake-with-rich-chocola
te-frosting

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 soda
    1 tsp baking powder
    1/2 tsp salt
    1-1/2 C honey
    1/2 C low-fat milk
    1/2 C (8 tbsp) vegetable oil
    2 eggs
    2 tsp vanilla extract
    1 C boiling water

    Rich Chocolate Honey Frosting:
    1/2 C cocoa powder
    1/2 C honey
    1 tsp vanilla
    1 C heavy whipping cream

Tips

This is great as a cake, but I prefer making 24 cupcakes. This is better for portion control.

Whipping the frosting works best if the bowl is chilled and take about 7 minutes using an electric hand mixer.

This recipe halves well for 12 dozen cupcakes.


Directions

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.

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