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.

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