I was talking with a couple of friends (both of whom bake) a few weeks ago and was shocked to learn that they had never heard of a chocolate beet cake. They have truly been missing out, because if you are at all a fan of chocolate cake, then you will love a beet cake. My only future modification and suggestion for other bakers would be to really process your beets before adding them in. I only semi-mashed mine, and I could tell that there were occasional, very small beet bits in the final product. However, beet cakes almost always turn out amazing, and this was no exception. According to my panel of refined taste-testers (aka housemates) this cake was delicious...until I added the icing.
By request from one of my tasters, I tried out a new recipe for the icing that I found online. It was called "Walmart's Whipped Buttercream Icing." The, er, sampling I did while making the icing tasted okay, but at the end of it all, we all agreed that it had a lard sort of flavor and each bite sort of coated the inside of your mouth. This unpleasant flavor was only enhanced by the fact that I put the leftover cake in the fridge. The chilled icing was really not good. I will not be using this recipe again.
Recipes after the jump.
