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Makes 10 to 12 servings.
This cake is a whole new ball game: a decadently, deeply chocolate cake, made extra moist with sour cream and the natural red goodness of beets.
2 large beets [1 15 oz can]
3/4 cup unsalted butter, softened
1 2/3 cups sugar
3 eggs
2 teaspoons pure vanilla extract
1 cup sour cream
2/3 cup cocoa powder [1/2 cup]
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
CHOCOLATE CREAM CHEESE FROSTING
4-ounce package cream cheese, softened
1/2 cup unsalted butter
1/2 cup cocoa powder
4 to 6 cups confectioners’ sugar
2 teaspoons pure vanilla extract
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1st Keep
 Princey
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