Double Chocolate Red Beet Cake

This cake is a whole new ball game: a decadently, deeply chocolate cake, made extra moist with sour cream and the natural red goodness of beets.

2 large beets
¾ cup unsalted butter, softened
12/3 cups sugar
3 eggs
2 teaspoons pure vanilla extract
1 cup sour cream
2/3 cup cocoa powder
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt

CHOCOLATE CREAM CHEESE FROSTING
4-ounce package cream cheese, softened
½ cup unsalted butter
½ cup cocoa powder
4 to 6 cups confectioners’ sugar
2 teaspoons pure vanilla extract

Line a baking sheet with parchment paper. Generously spray two 9-inch cake pans with nonstick cooking spray and then line with circles of parchment paper. Place on the baking sheet. Preheat the oven to 375 F.

Cut up beets into quarters and place in a small ovenproof pan with about ½ cup water. Roast until tender, about 45 minutes. Cool, peel and purée to make 2/3 cup. Set aside. Lower oven temperature to 350 F.

In a mixer bowl, cream the butter and sugar until well blended. Add eggs and vanilla, and mix well. Add sour cream and mix well. Add beet purée. Stir together cocoa, flour, baking soda, baking powder and salt, then fold into wet mixture.

Spoon batter into prepared cake pans and bake until done, so cakes spring back when lightly touched, 35 to 40 minutes. Cool cakes well and then turn out onto cake racks to completely cool.

To make the Chocolate Cream Cheese Frosting, blend cream cheese, butter, cocoa, confectioners’ sugar and vanilla together in a mixer or food processor. Add a touch of water if necessary to achieve a smooth frosting consistency. Frost cake layers and chill cake for 30 minutes. Makes 10 to 12 servings.

source: CostcoConnection