the wave presents Paganini's Pantry

join the smooth circle geek of the week paganini pantry concerts concerts

Paganini's Pantry

Submit to FacebookSubmit to Google BookmarksSubmit to TwitterSubmit to LinkedIn

. Posted in Paganini's Pantry

Beet Cake
Serves 8-12

3 medium beets, trimmed, peeled, and cut into chunks

2 large eggs

1/2 cup olive oil

2 Tablespoons pure vanilla extract

¼ cup buttermilk

1 1/2 cups granulated sugar

2 cups all-purpose flour

1/2 cup unsweetened Dutch-process cocoa powder

1 1/2 teaspoons baking soda

¼ teaspoon salt

Preheat oven to 350 degrees F.

 

Boil beets until fork tender.  Rinse under cold water and puree in a food processor until smooth.  You want to end up with 2 cups of beet puree.

Mix together the beet puree, eggs, buttermilk,  sugar, and olive oil.  Sift together the flour, cocoa powder, baking soda and salt.  Add sifted flour mixture into the egg mixture and stir until combined.

Coat 2 8-2inch round cake pan with cooking spray and line the bottoms with parchment.  Coat parchment bottoms with spray. Evenly distribute the batter into the two pans.  Bake until a toothpick inserted into the center comes out clean, about 30-40 minutes. Allow cakes to cool.

 

 

Cream Cheese Frosting

1 cup unsalted butter, room temperature

2 lb. cream cheese, at room temperature

3 1/2 cups powdered sugar

3 Tablespoons pure vanilla extract

 

Beat the butter at medium speed until soft and light. Beat in the cream cheese and continue beating until very smooth. Add the sugar and vanilla and beat until smooth. Continue beating for about 5 more minutes to aerate.  Frost the cake.

 

 

The Smooth Circle

Become a member of our Smooth Circle! We'll email you a newsletter twice a month with the latest on-air giveaways, area events, concerts and more...Plus gain access to exclusive contests! We won't share your information, but we will send you updates at least once a month, so you can keep up with what's going on at 107.3 the Wave.

TOP