Can’t Be Beet Cake

Here's a way to get the kids to eat their veggies without them having the slightest clue! This is a healthier version of the classic Red Velvet Cake, complete with a luscious cream cheese frosting.

Recipe Ingredients:

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

Cooking Directions:

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 13x9x2-inch pan.
5. Bake in a preheated oven at 350°F (175°C) 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 12 servings.

Recipe courtesy of The Canned Vegetable Council.