Can't Be Beet Chocolate Cake

"Entered for safe-keeping. From Woman's World, 6/01/09. Sneak in some nutritious beets and yogurt... they'll never know!"
 
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Ready In:
10hrs 25mins
Ingredients:
10
Yields:
1 8-inch cake
Serves:
16
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ingredients

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directions

  • PREPARE FROSTING:.
  • Drain yogurt in paper-towel-lined strainer over bowl at least 8 hours (to make yogurt cheese); discard liquid.
  • Mix yogurt with milk powder.
  • On medium speed, beat spread with melted chips until smooth.
  • Gradually beat in sugar.
  • Beat in yogurt mixture until fluffy; refrigerate frosting 2 hours.
  • PREPARE CAKE:.
  • Preheat oven to 350 degrees Fahrenheit. Coast 2 8-inch cake pans with cooking spray.
  • On medium speed, beat next 4 ingredients until blended.
  • On medium-high, beat until fluffy.
  • Divide between the 2 cake pans; sprinkle with chopped chips.
  • Bake 25 minutes or until pick inserted into centers come out clean.
  • Cool 10 minutes in pans.
  • Remove to racks; cool completely.
  • ASSEMBLE AND FROST CAKE:.
  • Place one layer on plate, chip side up.
  • Spread with 3/4 cup frosting; top with remaining layer, chip side down.
  • Frost cake with remaining frosting. Garnish as desired.
  • Refrigerate cake.

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RECIPE SUBMITTED BY

I love to eat yummy healthy foods!
 
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