–CAKE–
1 1/4 c Sugar
1 c Vegetable shortening
2 Eggs
1/2 c Beets, cooked and peeled
3 tb Cocoa
2 tb Red food coloring
1/2 ts Salt
1 tb Vanilla
1 c Buttermilk
2 1/4 c Cake flour, sifted
1 ts Baking soda
1 tb White vinegar
-ICING-
2 c Powdered sugar
12 oz Cream cheese, softened
1 Stick butter, softened
1 c Pecans, chopped
1.Preheat the oven to 325F. Butter a 9 inch bundt pan, sprinkle a couple
of tablespoons of flour in the buttered pan and rotate the pan a few times
to distribute the flour evenly before tapping out the excess.
2.Combine the sugar and shortening in a large mixing bowl and beat until
fluffy.
3.Add the eggs one at a time, beating well after each addition
4.Combine the beets, cocoa and food coloring in a blender jar and process
until smooth, about 45 seconds. Add the beet mixture to the egg mixture and
mix well.
5.Mix together the salt, vanilla and buttermilk and add alternately with
the sifted cake flour, stirring after each addition.
6.In a small bowl, stir together the baking soda and vinegar and fold into
the batter.
7.Pour the batter into the prepared pan and bake in the center of the
preheated oven for 45 minutes, or until a knife inserted into the center
comes out clean.
8.Set the cake on a wire rack to cool for 20 minutes before frosting.
9.Combine all frosting ingredients and beat well. Ice the cake and
refrigerate before serving.
NOTES : This recipe was featured during the presentation of Steel Magnolias
during TBS’s Dinner & a Movie. (
Yields
1 Servings