All Honey! Chocolate Pecan Cake

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Today I took on a new challenge. Baking with Honey! What an adventure and not as hard as I thought! Thank goodness =)

I am so Happy with the Turn out that I have decided to share this recipe with you! 

CHOCOLATE PECAN CAKE 

with HONEY

The Chocolate Cake 

Recipe: 
1 C Honey
2 Eggs
1 C Milk
2 tbs Vanilla Extract

2 C Flour
3/4 C Cocoa Powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt

1 C boiling water

1 C Chopped Pecans


Instructions:

Combine in an electric mixer all the wet ingredients and mix until well blended.
In a separate bowl sift together all the dry ingredients.
Then slowly blend the dry ingredients into the mixing bowl until well blended. Add the 1 cup boiling water while mixing. This will thin out the batter. Add your chopped Pecans and mix well.


In 2 greased and floured 9in pans pour your mix until half full then bake at 350 degrees for 25 mins. 




Pecan Carmel Icing

Recipe:
1 C Honey
1 C Salted Butter
2 C Heavy Whipping Cream
3 tsp Vanilla extract
3 tsp Ground Cinnamon
 
1 Cup chopped Pecans
1/2 Cup Unsweetened Coconut


In a medium sauce pan Melt the Butter and add the Honey. Bring to a boil and then add the cream. Stir until well blended and bring to a boil. Then turn to a simmer and keep stirring. This part takes awhile so grab a seat and a drink and prepare to stir.
Using a candy Thermometer cook the Carmel mixture while stirring constantly until it ALMOST reaches the soft ball stage (do not let it reach that stage unless you want Carmel instead of frosting)

Add the Vanilla, Pecans, Cinnamon, and coconut at this time and stir until mixed. Continue to cook for 3 more minutes then remove from heat. (frosting will thicken as it sits)

Place one of the 9 inch cakes on your serving tray then frost, place the second layer on top and frost the top with the COOLED frosting.

ENJOY your CAKE!