Red Velvet Cake with Cream Cheese Frosting (and made with red beets)

This red velvet cake recipe is slightly different from the usual in that it is made with red beets. Now, I know what you are all probably thinking ~ red beets??? But believe it or not, you can't taste the red beets. The only purpose it actually serves is that it adds to the moistness of the cake. The following recipe makes a one 9" round layer cake.

Red Velvet Cake

3/4 cup pureed beets (roast them at 350 for 30 min. adding 1/2 cup of water to the pan after 10 min.)

1/2 cup oil

1/4 cup milk

1 tsp. plain yogurt

1/2 tsp. vinegar

2 eggs

3/4 cup flour

2/3 cup sugar

1/2 cup dutch cocoa

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

Preheat oven to 350 degrees. Mix together all of the dry ingredients and set aside. Blend the wet ingredients until uniform. Add the dry ingredients to the wet mixture and stir until thoroughly combined. Bake for 15-20 minutes or until a toothpick in the center comes out clean. Cool before icing.

Cream Cheese Frosting

3 blocks cream cheese (8 ounces each)

2 sticks unsalted butter

1/4 tsp. salt

16 ounces of confectioners sugar

1 tbsp. vanilla extract

Cream together the cream cheese and butter at room temperature. Add the salt and sugar and blend until light and fluffy. Stir in the vanilla extract and frost cake after cooled.