Can you believe that it's already time to fool your family again?
I've had a can of beets collecting dust in the pantry for awhile now. This weekend the kids and I are going to use it to make a chocolate cake! Yes....really!
These are the ingredients for the batter:
I've had a can of beets collecting dust in the pantry for awhile now. This weekend the kids and I are going to use it to make a chocolate cake! Yes....really!These are the ingredients for the batter:
nonstick cooking spray
1 cup firmly packed brown sugar
1/4 cup canola oil
1 large egg
2 large egg whites
3 oz. semisweet or bittersweet chocolate, melted and cooled
1/2 cup beet puree
1/2 cup low fat buttermilk
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
These are the ingredients for the cream cheese frosting:
These are the ingredients for the cream cheese frosting:
1 (8 oz.) package reduced fat cream cheese
3/4 cup powdered sugar
1/2 cup cocoa powder
1 tablespoon vanilla extract
1. Preheat oven to 350. Coat a 9 inch baking pan with cooking spray.
2. In a large mixing bowl, beat the brown sugar with the oil 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.
3. Add the flour, baking soda and salt. Beat until smooth.
4. Pour the batter into the pan and bake until a toothpick comes out clean when inserted into the center, 35 - 40 minutes. Let the cake cool 5 minutes in the pan before turning it out onto a rack to cool completely.
5. Meanwhile, make the frosting. Beat the cream cheese with the powdered sugar, cocoa powder and vanilla until smooth. Slice the cake in half horizontally. Spread the frosting over top and between the layers of cooled cake.
6. Refrigerate in an airtight container for up to 4 days.
Enjoy your Friday evening!
I'll be back tomorrow with a new sketch from my buddy Lauren.
1. Preheat oven to 350. Coat a 9 inch baking pan with cooking spray.
2. In a large mixing bowl, beat the brown sugar with the oil 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.
3. Add the flour, baking soda and salt. Beat until smooth.
4. Pour the batter into the pan and bake until a toothpick comes out clean when inserted into the center, 35 - 40 minutes. Let the cake cool 5 minutes in the pan before turning it out onto a rack to cool completely.
5. Meanwhile, make the frosting. Beat the cream cheese with the powdered sugar, cocoa powder and vanilla until smooth. Slice the cake in half horizontally. Spread the frosting over top and between the layers of cooled cake.
6. Refrigerate in an airtight container for up to 4 days.
Enjoy your Friday evening!
I'll be back tomorrow with a new sketch from my buddy Lauren.
1 comment:
sounds interesting- you will have to let me know if your kids ate it up without knowing!
Post a Comment