Chocolate Blueberry Beet Cake

• Cake:
• 1 1/2 cups buttermilk
• 1 cup oil
• 3 organic egg whites
• 3 teaspoons vanilla
• 1 1/2 cups brown sugar (packed)
• 3 cups medium beets (4-5 beets), steamed and pureed
• 3 cups organic pastry flour
• 1 1/2 cups cocoa powder
• 3 teaspoons baking powder
• 3 teaspoons baking soda
• 3/4 teaspoon salt
• 1 1/2 cups chopped nuts (optional)
• Frosting:
• 8 ounces cream cheese, at room temperature
• 1/2 cup butter, at room temperature
• 2 cups powdered sugar
• 8 tablespoons Bow Hill Organic Blueberry Confiture (previously jam)
• 3 ounces Bow Hill Organic Heirloom Dried Blueberries, soaked in Chambord overnight

1. In a large bowl, combine buttermilk, oil, egg whites, vanilla, brown sugar, and beet puree.
2. In a separate bowl, mix together remaining cake ingredients. Fold dry ingredients into wet ingredients, one cup at a time until just combined. Fold in chopped nuts.
3. Grease and flour two 9-inch round cake pans. Divide batter evenly into pans. (Note: You can also make into cupcakes).
4. Bake for 20 min at 350 F or until a toothpick inserted in middle comes out clean.
5. While cake is baking, blend together cream cheese, butter, powdered sugar, and 4 Tbsp Bow Hill blueberry confiture.
6. After cakes are cool, spread remaining 4 Tbsp confiture on top of lower cake layer. Stack second layer on top. Cover cake with cream cheese frosting.
7. Decorate with soaked blueberries. Dig in and remember to share with friends.

buttermilk, oil, egg whites, vanilla, brown sugar, beets, pastry flour, cocoa powder, baking powder, baking soda, salt, nuts, frosting, cream cheese, butter, powdered sugar, blueberries

Taken from food52.com/recipes/78487-chocolate-blueberry-beet-cake (may not work)