I honestly don’t do much baking anymore so when this cookbook was released, with DESSERTS, I immediately had to try most of them. And I have! I will be sharing more of the recipes as I make them again. In the meantime, if you’d like to purchase the cookbook itself, click HERE. Um, did someone say Fix approved Skinny Cocktails???
Preheat oven to 350 degrees. Coat a 9-inch round cake pan with non-stick cooking spray and set aside. Combine the flour, baking powder and salt in a medium bowl and mix well. Set aside.
In a medium bowl, using an electric mixer, cream together 1/2 cup butter and 3/4 cup honey for 1 minute. Add eggs 1 at a time, beat until blended. Add 1/4 cup almond milk and extract, beat until blended. Add flour mixture to butter mixture and beat until creamy.
Pour batter into prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool on a baking rack.
To make the frosting: beat the remaining 1/4 cup butter in a medium bowl for 1 to 2 minutes or until creamy. Add remaining 3 tablespoons of almond milk to butter and beat until blended. Add cocoa powder, beat until blended, scraping down the sides of the bowl.
Slowly add the remaining 1/4 cup honey while beating on medium speed. Once cake is cooled, evenly spread with frosting and cut into 12 slices.
(Counts as 2 yellows and 1 1/2 blues)