Beet Cake with Cream Cheese Frosting

By damooses

Ingredients

• Cake:
• 1 pound beets (about 2 medium)
• Cooking spray
• 2/3 cup granulated sugar
• 2/3 cup packed dark brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup 1% low-fat milk
• Frosting:
• 2 teaspoons grated orange rind
• 1 teaspoon vanilla extract
• 1 (8-ounce) block 1/3-less-fat cream cheese, chilled
• 3 cups sifted powdered sugar
• 2 tablespoons finely chopped walnuts, toasted
• Preheat oven to 350�.

Details

Servings 18
Adapted from find.myrecipes.com

Preparation

Step 1

To prepare cake, peel beets using a vegetable peeler. Grate beets, using the large holes of a grater, to measure 2 cups.

Coat 2 (9-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray.

Combine the granulated sugar, brown sugar, oil, and eggs in a large bowl; beat with a mixer at medium speed until well-blended. Add beets; beat well. Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl, stirring well with a whisk. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles.

Bake at 350� for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Carefully peel off wax paper, and cool cake completely on wire racks.

To prepare frosting, beat orange rind, vanilla, and cream cheese with a mixer at high speed until fluffy. Add the powdered sugar; beat at low speed just until blended (do not overbeat).

Place 1 cake layer on a plate; spread with 1/2 cup frosting; top with remaining cake layer. Spread remaining frosting over top and sides of cake. Sprinkle nuts over top of cake. Store cake loosely covered in refrigerator.


CALORIES 312 (30% from fat); FAT 10.5g (sat 3.3g,mono 3g,poly 3.6g); IRON 1.4mg; CHOLESTEROL 34mg; CALCIUM 65mg; CARBOHYDRATE 51.2g; SODIUM 198mg; PROTEIN 4.5g; FIBER 0.7g

Cooking Light, MARCH 2001