Ingredients for Honey Fudge Cake For A Crowd
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How to Make Honey Fudge Cake For A Crowd
- Preheat oven to 325°F (160°C). Grease and flour one 18x26x1 inch baking pan, or multiple smaller pans (9x13 inch pans work well).
- In a large bowl (at least a gallon capacity), whisk together the dry ingredients: 3 cups all-purpose flour, 2 cups granulated sugar, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 ½ teaspoons baking soda, 1 teaspoon salt.
- In a separate bowl, cream together 2 cups (4 sticks) unsalted butter until light and fluffy.
- Gradually add 1 cup honey to the creamed butter, beating well after each addition until well combined.
- Add 4 large eggs one at a time, beating well after each addition.
- In a small bowl, whisk together 1 cup buttermilk and 2 teaspoons vanilla extract.
- Gradually add the dry ingredients and the wet ingredients to the creamed mixture, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Pour batter into the prepared baking pan(s).
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the cake cool completely in the pan before frosting and cutting. This allows the cake to set properly and prevents it from crumbling.
- Once cool, cut into 12 x 8 inch pieces (adjust size based on pan used).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
58g
Fat
14g
Carbs
7g
