"Junky" Birthday Cake

Source

Prep Time

15 min

Cook Time

25 min

Total Time

40 min

Ingredients

Display units in Metric

Serves Change

Cake
³⁄₄	cup	cocoa powder
¹⁄₄	cup	coconut oil melted
2 ¹⁄₂	cup	whole wheat flour whole wheat pastry flour is nice if you have it
2	tsp	baking soda
¹⁄₂	tsp	sea salt
¹⁄₂	cup	butter softened
¹⁄₂	cup	sucanat
1 ¹⁄₂	cup	evap. cane sugar
4		eggs
3	tsp	vanilla
1	cup	sour cream
1	cup	boiling water
Frosting
3	sticks	butter softened
3	boxes	cream cheese softened
		honey to taste
		vanilla about 1 tsp

Cake

Mix the cocoa and coconut oil into a drizzly paste and set aside.

Cream the butter and sugar.

Add the rest of the wet ingredients, except the sour cream and water.

Mix together the rest of your dry ingredients.

Add the dry flour mixture and the sour cream, alternating about 1/2 cup of each at a time.

Slowly mix in the boiling water.

Divide the batter evenly between two buttered and floured round 9" cake pans.

Bake at 375°F for just under 25 minutes (err on the side of less done than more, gooey cake is better than dry cake).

Let them cool a bit in the pans, then turn them out onto a cooling rack to finish.

Frosting

Mix butter and cream cheese together (Gasp! I know!!!)

Add honey, tasting as you go.

Add vanilla. I totally didn't measure, so just add slowly and taste often.

Don't let it get too warm or the frosting doesn't hold it's shape as well. You can put it in the fridge for a bit if the shapes start becoming less distinct. Just don't let it get rock hard.

Cake
Mix the cocoa and coconut oil into a drizzly paste and set aside.
Cream the butter and sugar.
Add the rest of the wet ingredients, except the sour cream and water.
Mix together the rest of your dry ingredients.
Add the dry flour mixture and the sour cream, alternating about 1/2 cup of each at a time.
Slowly mix in the boiling water.
Divide the batter evenly between two buttered and floured round 9" cake pans.
Bake at 375°F for just under 25 minutes (err on the side of less done than more, gooey cake is better than dry cake).
Let them cool a bit in the pans, then turn them out onto a cooling rack to finish.
Frosting
Mix butter and cream cheese together (Gasp! I know!!!)
Add honey, tasting as you go.
Add vanilla. I totally didn't measure, so just add slowly and taste often.
Don't let it get too warm or the frosting doesn't hold it's shape as well. You can put it in the fridge for a bit if the shapes start becoming less distinct. Just don't let it get rock hard.

Comments & Personal Notes

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