1/2 Cup butter
1 tsp. vanilla
1 Cup sugar
3/4 Cups honey
1 and 1/2 tsp. baking soda
2 tsp. baking powder
4 Tbsp. sour cream
2 Cups (8oz or 227g) Better Batter Gluten-Free Flour
2 Cups milk
1/2 Cup cocoa powder

In the bowl of a mixer, combine butter, vanilla, sugar and honey. Beat until smooth. Add baking soda, baking powder and sour cream. Beat just until combined. Add one cup of flour and one cup of milk. Beat until combined. Add second cup of flour, beating until combined. Add cocoa powder and second cup of milk. Beat on low until combined, then on high for about a minute. Scrape bowl with rubber spatula and pour into greased 15 x 10 x 1-inch baking pan. Bake at 350 degrees F for 30 to 35 minutes. Check for doneness with a toothpick. When cake is cooled, cut into 24 squares and top each with a dollop of whipped cream and shaved chocolate.