Makes 12 servings

• 1-1/2 cups all-purpose flour
• 1-1/2 cups unsweetened cocoa powder, divided
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups honey, divided
• 1/2 cup 2% low-fat milk
• 1/2 cup vegetable oil
• 2 eggs
• 3 teaspoons vanilla extract, divided
• 1 cup boiling water
• 1 cup heavy whipping cream

Preheat Oven to 350 ℉

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 ℉ for 25 to 30 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.

To prepare frosting: 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.

Nutrition: 422 Calories * 19.0 g Fat Total * 5.68 g Protein * 63.4 mg Cholesterol