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Prep 10 mins
Cook 40 mins
Created by Jessica Seinfeld From the book Deceptively Delicious A scrumptious, traditional chocolate cake that just happens to be fortified with beets. A fabulous alternative to the usual birthday cake!
- nonstick cooking spray
- 1 cup light brown sugar, firmly packed (or dark brown sugar)
- 1⁄4 cup canola oil (or vegetable oil)
- 1 large egg
- 2 large egg whites
- 3 ounces semisweet chocolate, melted and cooled
- 1⁄2 cup beet, puree
- 1⁄2 cup low-fat buttermilk
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
Cream Cheese Frosting
- 1 (8 ounce) package reduced-fat cream cheese
- 3⁄4 cup confectioners' sugar
- 1⁄2 cup unsweetened cocoa powder
- 1 tablespoon pure vanilla extract
- Preheat the oven to 350Â°. Coat a 9" 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 whole egg and egg whites one at a time, 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 comes out clean when inserted into the center, 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.