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BATTER Nonstick cooking spray 1 cup firmly packed light or dark brown sugar 1/4 cup canola or veggie oil, or trans fat-free soft tub margarine 1 large egg 2 large egg whites 3 ounces semisweet or bittersweet chocolate, melted and cooled 1/2 cup beet puree (1 can of beets will make almost one full cup) 1/2 cup lowfat (1%) buttermilk 1 teaspoon pure vanilla extract 1 teaspoon baking soda 1/4 teaspoon salt CREAM CHEESE FROSTING 1 (8 ounce) pakage reduced fat cream cheese 3/4 cup confectioners' sugar 1/2 cup unsweetened cocoa powder 1 tablespoon pure vanilla extract
1. Preheat the oven to 350F. 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. 5. Meanwhile, make the frosting. Beat the cream cheese with the confectioner's sugar, cocoa powder, and vanilla until smooth. Slice the cake in half horizonially. 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. 7. My son says, of course, to add sprinkles because they make everything taste better. No need for sprinkles though.. ha ha. |
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