I saved the best for last – Dave Lieberman’s Beet Mash Cake with Beet Frosting. Yummmmmy! I tasted it and you can’t tell there are beets in it. In fact, it was one of the moistest cupcakes I’ve had in ages.
For the cake
- One 14.5 oz. can Del Monte® Fresh Cut® Sliced Beets, drained
- 2 sticks unsalted butter, melted
- ½ cup vegetable oil
- 2 ½ cups granulated sugar
- 3 eggs
- ½ cup warm water
- 1 ½ cups all-purpose flour
- ¾ cup sweetened cocoa
- 2 teaspoons baking powder
- ½ teaspoon salt
For the Icing
- 2 sticks unsalted butter
- Approx. ½ a can of Del Monte® Fresh Cut® Sliced Beets, drained
- 1 pound confectioners sugar
Preheat the oven to 325F.
In a small bowl, mash the drained can of beets finely with a potato masher and set aside.
In a large mixing bowl, whisk together the melted butter, granulated sugar, oil, eggs, and water. In a separate bowl, whisk together the dry ingredients until thoroughly combined. Gradually mix the dry ingredients into the wet. Fold in the mashed beets and mix well.
Pour the batter into a greased 10-inch Bundt pan. Bake about 70 minutes, until set but moist. Let cool, and turn out onto a large serving plate.
Make the Icing: Mash the ½ can of beets finely with a potato masher. Melt 1 stick of butter in a saucepan and add mashed beets. Simmer on very low heat for 5 minutes. Meanwhile, cream the second stick of butter with a mixer in a bowl. Mix in the melted butter and beet mixture until fully incorporated. Gradually beat in the confectioners sugar.
Ice the cake with a thick layer of icing.
Each cake serves 12-15.