Honey Nut Cake

Instructions

Click to mark complete

1. - Preheat oven to 350°F. Prepare two 8 in. round pans with vegetable pan spray.
2. - In medium bowl, sift together flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add almond and vanilla extracts; beat well. Add flour mixture to butter mixture alternately with milk, beating until just combined. Divide evenly into prepared pans.
3. - Bake 20 minutes, then rotate pans in oven. Bake additional 33-35 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes in pan on cooling grid. Remove from pan and cool completely before icing.
4. - For icing, beat butter, shortening and 1/4 cup honey in large bowl with electric mixer until smooth. Add vanilla. Gradually add confectioners' sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. Add milk and beat until 2-3 more minutes or until light and fluffy.
5. - To assemble, cut each cake in half horizontally to create 4 cake layers. Place first layer on serving plate. Spread 1/4 icing and 1/4 toasted almonds on layer; top with second layer. Continue with remaining cake layers, icing and almonds, leaving sides of cake bare. Drizzle with remaining 2 tablespoons honey.