Honey Cake W/Cinnamon Cream Cheese Frosting

Ingredients

• 2 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon pumpkin pie spice
• 3 large eggs
• 1/2 cup Splenda Sugar Blend for Baking
• 1 cup raw honey
• 1/2 cup canola oil
• 1/2 cup unsweetened applesauce
• 1/2 cup coffee
• 1/4 cup whole milk

cream cheese frosting

• 1 ounce cream cheese
• 1/4 cup butter
• 1 1/2 cups confectioners' sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla
• 2-4 tablespoons warmed milk

Directions

1. 1

   Preheat oven to 350. Grease 2- 9" cake pans.

2. 2

   In a separate bowl, mix all dry ingredients, excluding sugar.

3. 3

   Using the whisk attachment of a stand mixer, whisk together all wet ingredients and sugar and medium speed. Add eggs one at a time until well blended.

4. 4

   Turn mixer to low, and add dry ingredients in batches until well incorporated You may need to scrape down the bowl a few times. Make sure to scrape up the bottom of the bowl too! (I use a 6 qt, so you may not need to do that!).

5. 5

   Turn on medium for about 30 seconds.

6. 6

   Bake for 45 minutes or until toothpick comes out clean. Remove pans from oven and set pans upside down on a cooling rack. Let cool for at least 10 minutes before attempting to remove pans.

7. 7

   Fully cool before frosting.

8. 8

   For the frosting:.

9. 9

   Using room temperature cream cheese and butter, use paddle attachment on mixer and cream items together. Add Cinnamon and Vanilla.

10. 10

    Add confectioners sugar slowly in batches with mixer on low speed.

11. 11

    Add milk one tablespoon at a time until you've reached the desired consistency.