Can't Be Beet Chocolate Cake

Entered for safe-keeping. From Woman's World, 6/01/09. Sneak in some nutritious beets and yogurt... they'll never know!

• Ready In: 10 hrs 25 mins
• Serves: 16
• Yields: 1 8-inch cake

Ingredients

• FROSTING

• 1  cup plain nonfat yogurt
• 1  cup powdered milk
• 1  cup I Can't Believe It's Not Butter® Spread
• 1  cup white chocolate chips, melted, cooled
• 3  cups confectioners' sugar

• CAKE

• 18 1⁄4 ounces  devil's food cake mix
• 3  eggs
• 15  ounces beets, sliced and pureed with liquid from jar
• 1⁄3 cup  oil
• 1⁄2 cup  60% cocoa chocolate chips, chopped

Directions

1. PREPARE FROSTING:.
2. Drain yogurt in paper-towel-lined strainer over bowl at least 8 hours (to make yogurt cheese); discard liquid.
3. Mix yogurt with milk powder.
4. On medium speed, beat spread with melted chips until smooth.
5. Gradually beat in sugar.
6. Beat in yogurt mixture until fluffy; refrigerate frosting 2 hours.
7. PREPARE CAKE:.
8. Preheat oven to 350 degrees Fahrenheit. Coast 2 8-inch cake pans with cooking spray.
9. On medium speed, beat next 4 ingredients until blended.
10. On medium-high, beat until fluffy.
11. Divide between the 2 cake pans; sprinkle with chopped chips.
12. Bake 25 minutes or until pick inserted into centers come out clean.
13. Cool 10 minutes in pans.
14. Remove to racks; cool completely.
15. ASSEMBLE AND FROST CAKE:.
16. Place one layer on plate, chip side up.
17. Spread with 3/4 cup frosting; top with remaining layer, chip side down.
18. Frost cake with remaining frosting. Garnish as desired.
19. Refrigerate cake.