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Can’t Be Beet Cake

Cake:

2 (15-ounce) cans beets, diced or shoestring

3 large eggs

1 1/2 cups granulated sugar

1 cup vegetable oil

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/2 teaspoon salt

 

Icing:

1 (3-ounce) package cream cheese, softened

4 tablespoons butter or margarine, softened

1/2 teaspoon almond extract

2 cups powdered sugar

1. For Cake: Drain beets, reserving 1 cup liquid.
2. Beat eggs on medium speed of electric mixer. Add sugar, oil and vanilla. Beat well.
3. Combine dry ingredients and add alternately with beet liquid, beginning and ending with flour. Beat until well-blended. Stir in beets.
4. Pour into greased and floured 9 x 13 x 2-inch pan.
5. Bake at 350 F for 35 to 40 minutes. Cool completely and ice.
6. For Icing: Blend cream cheese and butter. Add remaining ingredients and beat until smooth.

Makes 18 servings.

Recipe courtesy of The Canned Vegetable Council.