Chocolate Beet Cake with Cream Cheese Frosting

[Antilope]

Chocolate Beet Cake with Cream Cheese Frosting

Cake Ingredients:

1-3/4 cups all-purpose flour
1-1/2 teaspoon baking soda
1/4 teaspoon salt

1 can (15 oz.) beets, drained (save juice)
1-1/4 cups granulated sugar
1 cup cooking oil
1/2 cup juice from beets (add water to make 1/2 cup, if needed)
3 eggs, beaten
1 teaspoon vanilla extract

3 squares (1 oz. each) unsweetened chocolate, melted


Cake Instructions:

Preheat oven to 350-F. Grease and flour two 8 or 9 inch round
cake pans or one 9 x 13 sheet pan. Set aside until needed.

In a mixing bowl, sift together the flour, baking soda and salt. Set aside.

Place drained beets in blender jar and puree. Add sugar, oil, and beet juice
to beets and blend. Add eggs and vanilla. Blend well.

Pour the beet mixture into a mixing bowl and add the dry ingredients.
Mix well on medium speed for approximately one minute.

Stir in melted chocolate.

Pour batter into two greased and floured 8- or 9-inch round cake pans.
This can also be baked in one 9 x 13 inch sheet pan.

Bake at 350 degrees for 25-30 minutes or until a toothpick inserted comes out clean.

Let cool. Frost with your favorite frosting.


Frosting Ingredients:

2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Frosting Instructions:

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar.
Frost between the cake layers and over the sides and top of the cake.