YAY!! It’s Thanksgiving Week!!! It’s time to start cooking. I’m sure that you have your menu planned already, but please whatever you do, don’t turn away from this amazing dessert option. I was contacted by Libby’s foods to create a recipe for them using one of their products. I decided to make a cake using pureed beets and let me tell you, there is no moister cake on the planet than this one. It is truly heaven!!!
You can follow Libby’s foods on Facebook. Find delicious recipes and other fun stuff on their blog Libby’s Table. See what they’re tweeting up on Twitter. And find lots of gorgeous photography by following them on Pinterest. So the best part about this is that if you do all these things, you can be entered for an awesome giveaway for a KitchenAid® 6-Quart Slow Cooker With Glass Lid from Bed Bath & Beyond, ERV ~$100 and an assortment of Libby’s Products. Just enter below the recipe. Hurry! Don’t wait! Make the cake and enter in the contest!!
- 2 cans Libby's Sliced Beets, drained (reserve juice) and pureed (you will only need 1 1/2 cups for the cake)
- 2 cups all purpose flour
- 1 1/2 cups sugar
- 1/2 cup natural unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup warm water
- 1 teaspoon pure vanilla extract
- 1/4 cup coconut oil, melted
- 1 cup semi sweet chocolate chips
- 1/4 cup unsalted butter, softened
- 3 ounces cream cheese, softened
- 1 teaspoon vanilla
- 2 cups confectioners' sugar (plus more if needed), sifted
- reserved beet juice
- 4 ounces semisweet chocolate chips
- 1/2 (3.5 ounces) can of a 7 ounce can of sweetened condensed milk
- 1/2 teaspoon pure vanilla extract
- Drain beets from can and reserve some juice for frosting. Puree beets in a food processor or blender. You will need 1 1/2 cups for the cake.
- Preheat the oven to 350 degrees F.
- Line two 9-inch cake pan bottoms with parchment paper and coat with spray.
- In the bowl of a stand mixer, sift together flour, cocoa, sugar, baking soda and salt. Whisk in eggs, water, coconut oil, vanilla, and beet puree. Add chocolate chips last and stir to combine.
- Pour batter into the cake pans and fill about 2/3 of the way full. Bake until a toothpick inserted into the center of the cake comes out clean, about 40 to 45 minutes. Let the cakes cool completely in the pan on a wire rack.
- Turn out the cake from the pans. Using a serrated knife, create a level cake.
- In the bowl of a stand mixer, beat together cream cheese, butter and vanilla. Add sifted confectioners' sugar to mixture about 1/2 cup at a time scraping down sides. Add small amounts of beet juice until desired color. If the mixture thins too much, add more confectioners' sugar.
- Place one cooled cake on a stand, cut side down. Spread the frosting on top of the cake and place the second cake on top. (You may choose to frost the entire cake rather than add the ganache. If so, double the frosting recipe) Place cake in refrigerator for 30 minutes to chill.
- In a heavy-bottomed saucepan over medium heat, heat chocolate chips, vanilla and milk to melt chocolate. Stir continuously. Remove from heat and using an icing spreader, spread over chilled cake. You may choose to just pour ganache over top of cake rather than ice the whole cake. Start with a smaller portion to keep from running down the sides too much.
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