Chocolate Cake (or Cupcakes)

(With BEETS)

[NOTE: I made this as cupcakes for my daughter's birthday party a couple years ago and it was a hit! One thing I learned is that, if it's particularly warm, the red of the beets may seep into the frosting - which my guests thought made it look very 'gourmet' with the pink and white variegated icing colour. It is now one of our family's favourite desserts!]

A scrumptious, traditional chocolate cake that just happens to be fortified with beets. A fabulous alternative to the usual birthday cake!

PREP: 15 minutes TOTAL: 55 minutes MAKES a 9-ince cake

BATTER

  • Nonstick cooking spray
  • 1 cup firmly packed light or dark brown sugar
  • 1/4 cup canola or vegetable oil, or trans-fat-free soft tub margarine spread
  • 1 large egg
  • 2 large egg whites
  • 3 ounces semisweet or bittersweet chocolate, melted and cooled
  • 1/2 cup beet puree
  • 1/2 cup lowfat (1%) buttermilk
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

CREAM CHEESE FROSTING

  • 1 (8-ounce) package reduced-fat creeam cheese
  • 3/4 cup confectioners’ sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon pure vanilla extract
  1. Preheat the oven to 350 ◦F. Coat a 9-inch 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. 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, and beat until smooth.
  4. Pour the batter into the pan and bake until a toothpick comes out clean when inserted into the center, 35 to 40 minutes. Let the cake cool 5 minutes in the pan before turning it out onto a rack to cool completely. [If doing cupcakes, back for approximately 20-25 minutes, checking after 20 minutes.]
  5. Meanwhile, make the frosting. Beat the cream cheese with the confectioners’ sugar, cocoa powder, and vanilla until smooth.Slice the cake in half horizontally. Spread the frosting over the top and between the layers of the cooled cake.
  6. Refrigerate in an airtight container for up to 4 days.

Source: “Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food” by Jessica Seinfeld