Chocolate Cake (with Beets)

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

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

Recipe

• 1 preheat the oven to 350â°. 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.