Chocolate Beet Cake with Cream Cheese Frosting

Lamb Pita

Ingredients

Cake Ingredients
1¾ cups (425 mL) pastry flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
½ tsp (2 mL) salt
1 cup (250 mL) Ontario beets, peeled and grated
¾ cup (175 mL) unsweetened cocoa powder
1 cup (250 mL) milk
1¼ cup (300 mL) sugar
½ cup (125 mL) vegetable oil
2 eggs
2 tsp (10 mL) vanilla extract

Frosting Ingredients
2 pkg (each 8 oz/250 g) cream cheese, cold
½ cup (125 mL) unsalted butter, room temperature
3 cups (750 mL) icing sugar, sifted
1 tsp (5 mL) vanilla
1 tsp (5 mL) Ontario beet juice
2 eggs, beaten
¾ cup (175 mL) toasted pecans


Cooking Instructions

Chocolate Beer Cake
1. Preheat the oven to 350°F (180°C). Line two 8-inch (20 cm) round cake pans with parchment paper. Whisk flour, baking powder, baking soda and salt until combined; set aside. Add beets, cocoa powder and milk to a blender and purée until well combined; set aside.

2. Beat sugar with oil until combined. Beat in eggs one at a time until combined. Stir in beet mixture. Add flour mixture and stir until just moistened.

3. Divide between cake pans and bake for 25 to 35 minutes or until a tester inserted into the centre comes out clean. Cool in pan on a cooling rack for 30 minutes. Remove from pan and cool completely.

4. Place the first layer of cake on platter and spread a generous amount of Cream Cheese Frosting. Top with the second cake layer and frost the top and sides of the cake. Chill for at least 2 hours before serving.

Cream Cheese Frosting
1. Beat cream cheese and butter just until combined; do not overbeat. Add icing sugar in two additions, beating until smooth; do not over mix. Stir in vanilla and beet juice.

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