We celebrated our little girls 3rd birthday this past April, yes I realize that it's been almost two months since then, but my procrastination has been in high gear.....or is it low gear? Anyways about the cake. For her birthday party she wanted a dinosaur party complete with a dinosaur cake. Well the cake came out great, but the icing.......well I obviously am clueless when it comes to that. The great part was that Sammie jumped up and wanted to decorate her cake, which after I failed miserably I figured what the the heck! Well here it is, the dinosaur cake decorated by the birthday girl herself. I think she did a fantastic job and she had a blast doing it, which completely overshadows my lack of frosting skill.
Chocolate Cake (with beets)
Recipe from Jessica Seinfeld's Deceptively Delicious
Nonstick cooking spray
1 cup firmly packed light or dark brown sugar
/4 cup canola or vegetable oil, or trans fat-free soft tub margarine spread
1 large egg
2 large egg whites
3 ounces semisweet or bittersweet chocolate, melted and cooled
1/2 cup beet puree (I used canned beets and pureed in a food processor)
1/2 cup low-fat (1%) butter milk
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
Cream Cheese Frosting
1 (8 ounce) package reduced-fat cream cheese
3/4 cup confectioners sugar
1/2 cup unsweetened cocoa powder
1 tablesp0on pure vanilla extract
1. Preheat the oven to 350ºF. Coat a 9-inch baking pan with cooking spray.
In a large mixing bowl or the bowl of an electric mixer, beat the brown
sugar with the oil or margarine until creamy. Add the whole egg and egg
whites one at a time, beating well after each addition. Beat in the
melted chocolate, beet puree, buttermilk, and vanilla.
3. Add the flour, baking soda, and salt and beat until smooth.
the batter into the pan and bake until a toothpick comes out clean when
inserted into the center, 35 to 40 minutes. Let the cake cool 5 minutes
in the pan before turning it out onto a rack to cool completely.
Meanwhile, make the frosting. Beat the cream cheese with the
confectioners' sugar, cocoa powder, and vanilla until smooth. Slice the
cake in half horizontally. Spread the frosting over the top and between
the layers of the cooled cake.
6. Refrigerate in in airtight container for up to 4 days.
Makes one cake.