Chocolate Beet Cake

For the Cake:
3/4 cup unsweetened cocoa powder, plus extra for pans
3 large red beets
2 sticks unsalted butter (1 cup), softened
2-1/4 cups granulated sugar
4 large eggs, room temperature
1 tsp. vanilla extract
2-1/2 cups flour
2 tsp. baking soda
Pinch of salt

For the Icing:
8 oz. cream cheese, softened
1 stick unsalted butter (1/2 cup), softened
1 tsp. vanilla extract
1 cup confectioner's sugar, sifted

Preheat the oven to 350 degrees. Butter two 9-inch layer-cake pans, and line with parchment paper; butter paper. Sift cocoa into pans, and tap out excess.
To make the cake: In a large saucepan, cover beets with lightly salted water, bring to a brisk simmer, and cook until a knife slips in easily, 20 to 25 minutes. Drain, and cover with cold water. When beets are cool enough to handle, slip skins off, and quarter. Puree in a food processor. Measure 2 cups of puree. Set aside.
With a stand mixer, cream butter and sugar until fluffy. Beat in eggs, one at a time. Add the beet puree and vanilla, and mix well.
In a large bowl, sift together cocoa, flour, baking soda and salt. Add to wet ingredients in mixer, and beat on low speed until smooth and combined.
Divide batter evenly between cake pans, and bake for 40 to 45 minutes, rotating halfway through the baking time, until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, and turn onto racks until completely cool.
To make the icing: In the bowl of a stand mixer, beat cream cheese and medium speed until smooth. Beat in butter until smooth. Beat in vanilla. Turn of mixer, and add confectioner's sugar. On low speed, beat until thoroughly combined and smooth. Use right away, or chill if you prefer a firmer consistency.
Place one cake layer on a cake plate, and cover with half the icing. Top with the second layer, and frost the top with the remaining icing. Leave sides unfrosted.
Serves 8 to 10.
From More magazine, Nov. 2010, p. 126.