Chocolate Cake (With Beets)

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READY IN: 50mins
SERVES: 9
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350°. 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.
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