Chocolate Beet Cake With Buttercream Frosting

• FOR THE CAKE:
• 3/4 cups Unsweetened Applesauce
• 1/2 cups Sugar
• 1/2 cups Agave
• 2 whole Eggs
• 1 teaspoon Vanilla
• 1/2 cups Harvard (Pickled) Beets, Chopped
• 1-1/2 cup All-purpose Flour
• 1/2 cups Cocoa Powder
• 1-1/4 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• FOR THE FROSTING:
• 3 cups Confectioners Sugar
• 1 cup Butter
• 1 teaspoon Vanilla Extract
• 1-1/2 Tablespoon Heavy Whipping Cream

1. For the cake:
2. Grease a springform pan. Preheat oven to 375u0b0F.
3. In a large mixing bowl, beat applesauce, sugar and agave. Add eggs and vanilla. Beat some more for a minute or two. Add beets. Beat some more for another minute until beets are blended thoroughly.
4. In a separate bowl, whisk flour, cocoa powder, baking soda and baking powder. Add dry ingredients to wet ingredients a little at a time. Blend for 1 minute until well incorporated.
5. Pour mixture into your greased springform pan and smooth the top. Reduce oven temperature to 350u0b0F, put the cake into the oven and bake for 25 minutes or until a toothpick comes out clean.
6. For the buttercream frosting:
7. In a medium sized bowl using an electric mixer, mix together confectioners' sugar and butter on low for 1 minute then on high for 2 minutes. Add vanilla and heavy whipping cream and continue to beat on medium for 1 minute more.
8. Let cake cool completely. Spread icing on cake however you like. I took a Ziploc baggie and cut a small hole on one side of the bottom and used it like a pastry bag to pipe it onto the top of the cake.
9. Enjoy!

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Taken from tastykitchen.com/recipes/desserts/chocolate-beet-cake-with-buttercream-frosting/ (may not work)