- 3-4 medium beets
- 2 c. unbleached flour
- 1 1/3 c. sugar
- 1/2 c. cocoa
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3 large eggs
- 1 1/4 c. canola oil
- 2 tsp. vanilla extract
In a medium saucepan, cook 3-4 beets until done. Allow to cool and grate them. Set aside.
Line with parchement paper the bottom of 4 8-inch round baking pans. Grease and flour the pans. In a medium-sized bowl, mix flour, sugar, cocoa, baking soda and salt with a wire whisk. Set aside.
In mixer bowl with flat paddle, combine eggs, canola oil, and vanilla extract. Beat until blended well. Add prepared dry ingredients to above egg mixture. Mix well.
Stir 2 cups of prepared beets in by hand or low setting on mixer. Pour 1 1/2 cups of batter in each prepared pan and bake as instructed.
Bake in preheated oven at 350 degrees for 19-25 minutes.
Cream Cheese Frosting
(Because this was a layered cake, you can double the recipe)
- 1 (3oz.) package cream cheese
- 1/4 c. butter
- 1 tsp vanilla extract
- 2 c. powdered sugar
In mixer bowl with flat beater combine all ingredients, except powdered sugar. Cream together then gradually add powdered sugar. Beat until smooth.
Add to above frosting, juice from the beets, then add extra powder sugar to get the correct consistency.
- 1/4 c. water
- 12- 24 frozen green sweet peas
- 1 c. powdered sugar
- 10 drops mint extract
In microwave combine water and green sweet peas and cook until tender. Drain off excess water. Place peas on a food processor and add powdered sugar and mint extract. Process until it reaches the right consistency. Add more sugar or liquid if needed.