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Paganini's Pantry

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Beet Cake

. Posted in Paganini's Pantry

Beet Cake
Serves 8-12

3 medium beets, trimmed, peeled, and cut into chunks

2 large eggs

1/2 cup olive oil

2 Tablespoons pure vanilla extract

¼ cup buttermilk

1 1/2 cups granulated sugar

2 cups all-purpose flour

1/2 cup unsweetened Dutch-process cocoa powder

1 1/2 teaspoons baking soda

¼ teaspoon salt

Preheat oven to 350 degrees F.


Boil beets until fork tender.  Rinse under cold water and puree in a food processor until smooth.  You want to end up with 2 cups of beet puree.

Mix together the beet puree, eggs, buttermilk,  sugar, and olive oil.  Sift together the flour, cocoa powder, baking soda and salt.  Add sifted flour mixture into the egg mixture and stir until combined.

Coat 2 8-2inch round cake pan with cooking spray and line the bottoms with parchment.  Coat parchment bottoms with spray. Evenly distribute the batter into the two pans.  Bake until a toothpick inserted into the center comes out clean, about 30-40 minutes. Allow cakes to cool.



Cream Cheese Frosting

1 cup unsalted butter, room temperature

2 lb. cream cheese, at room temperature

3 1/2 cups powdered sugar

3 Tablespoons pure vanilla extract


Beat the butter at medium speed until soft and light. Beat in the cream cheese and continue beating until very smooth. Add the sugar and vanilla and beat until smooth. Continue beating for about 5 more minutes to aerate.  Frost the cake.



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