Chocolate Cake (With Beets) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Created by Jessica Seinfeld From the book Deceptively Delicious A scrumptious, traditional chocolate cake that just happens to be fortified with beets. A fabulous alternative to the usual birthday cake! Ingredients:
nonstick cooking spray |
1 cup light brown sugar, firmly packed (or dark brown sugar) |
1/4 cup canola oil (or vegetable oil) |
1 large egg |
2 large egg whites |
3 ounces semisweet chocolate, melted and cooled |
1/2 cup beet, puree |
1/2 cup low-fat buttermilk |
1 teaspoon pure vanilla extract |
2 cups all-purpose flour |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 (8 ounce) package reduced-fat cream cheese |
3/4 cup confectioners' sugar |
1/2 cup unsweetened cocoa powder |
1 tablespoon pure vanilla extract |
Directions:
1. Preheat the oven to 350°. Coat a 9 baking pan with cooking spray.
2. In a large mixing bowl or the bowl of an electric mixer, beat the brown sugar with the oil or margarine until creamy.
3. 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.
4. Add the flour, baking soda and salt, and beat until smooth.
5. Pour the batter into the pan and bake until a toothpick comes out clean when inserted into the center, 35 to 40 minutes.
6. Let the cake cool 5 minutes in pan before turning out onto a rack to cool completely.
7. Meanwhile, make the frosting. Beat the cream cheese with the confectioners' sugar, cocoa powder and vanilla until smooth.
8. Slice the cake in half horizontally. Spread the frosting over the top and between layers of the cooled cake.
9. Refrigerate in an airtight container for up to 4 days.
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