gluten-less chocolate beet cake

Here is a wonderful recipe for you.  Adapted from Joy the Baker to be gluten free, this chocolate cake is moist and tasty with naturally pick icing, and does not at all taste like salad.  The beets add an amazing texture, a little sweet earthiness, and a lot of color.  It tastes full of chocolatey awesome frosted in sweet buttery pink cream cheese.

What you'll need:

For the cake

• 3 small beets
• 1 tbs oil
• 1/2 cup of butter (1 stick) + some to grease pans
• 2 tsp unsweetened coca powder (for dusting pans)
• 1/2 cup of brown sugar
• 1/2 cup of white sugar
• 2 large eggs
• 1 tsp vanilla
• 1 package of chocolate gluten free cake mix
• 1/2 cup of buttermilk

For the Frosting

• 1 cup (2 sticks) unsalted butter, softened
• 8 oz (1 package) cream cheese, softened
• 4-5 cups of powdered sugar
• 2 Tbs of grated beets
• 1 tsp vanilla
• 1-2 tsp milk

What to do:

1. The beets:  Wash them well, trim the tops, place in foil with olive oil and seal in foil pouch.  Place on a baking sheet and roast at 375 for 1 hour.  Let them cool completely, then peel them with a pairing knife, and use a fine grater to turn them into 1/2 cup (for the cake) + 2 Tbs (for the frosting) of beet pulp.  Your hands will be purple, this is fun!
2. The cake: Reduce oven temp to 350.  Butter and dust the pans; 2 8in or one 9in.  You may want to use parchment paper on the bottom of the pan as well. 
3. Cream together the butter and sugars using a mixer until light and fluffy.  Add eggs one at a time.  Add beets and vanilla, mix thoroughly.  Then add about half of your cake mix.  Now, add the butter milk slowly, continuing to mix while you add.  Once incorporated, add the rest of your cake mix, and stir until just combined.  It will be pretty thick.
4. Add the batter to your pan(s), and then bake 23-25 (9in) or 30-32 (8in).  When a toothpick comes out clean, you're done!  Let them cool in the pan for 10 minutes, then invert onto a plate to finish cooling before frosting.
5. The frosting:  In a mixer, cream together the butter and cream cheese.  Add the beets.  Then add the vanilla, the powdered sugar, and adjust your thickness with the milk.  
6. Frost your cake, and feel free to serve with a pinot noir, it was excellent! 

Happy 14th cold day of February!