Chocolate Cake with Beets
Posted April 7, 2011 by
Ready Time 0 min Servings:

Ingredients

  • nonstick cooking spray
  • 1 cup sugar firmly packed light or dark brown
  • 1/4 cup canola or vegetable oil
  • 2 eggs large
  • 3 ounces chocolate semisweet or bittersweet, melted and cooled
  • 1/2 cup beet puree
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 8 ounces cream cheese 1 package
  • 3/4 cup confectioners sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tbsp vanilla extract

Directions

Preheat the oven to 350 degrees F. Coat a 9-inch baking pan with cooking spray. In a large mixing bowl or the bowl of an electric mixer, beat the brown sugar with the oil or margarine until creamy. Add the 2 eggs, beating well after each addition. Beat in the melted chocolate, beet puree, buttermilk, and vanilla. Add the flour, baking soda and salt, and beat until smooth. Pour the batter into the pan and bake until a toothpick inserted comes out clean, 35 to 40 minutes. Let the cake cool 5 minutes in pan before turning out onto a rack to cool completely. Meanwhile, make the frosting. Beat the cream cheese with the confectioners sugar, cocoa powder and vanilla until smooth. Slice the cake in half horizontally. Spread the frosting over the top and between layers of the cooled cake. Refrigerate in an airtight container for up to 4 days.