Veggies As Dessert

If Whoopi won't eat her veggies by themselves, why not include them in her dessert? Chef Tyler Florence has a recipe for a red velvet beet cake that may do the trick!

Red Velvet Beet Cake

2 tablespoons unsalted butter, to grease baking pans
1 1/4 cups finely chopped red beets
1 1/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
a pinch of kosher salt

2 tablespoons pomegranate molasses
2 large eggs
1/2 cup buttermilk
3/4 cups dark brown sugar
1/3 cup vegetable oil

Preheat oven to 350 degrees F.

Begin by lightly greasing tins with butter (oven proof ramekins or cocotte dishes work well).  Peel beets and cut into pieces so they can fit comfortably in a food processor.

In a large mixing bowl, combine flour, baking powder, baking soda, salt and spices.  In a separate bowl, mix molasses, eggs, buttermilk, oil and sugar together.  Now mix wet ingredients with dry ingredients and then fold in the processed beets.

Place cake tins on a roasting tray.  Divide batter amongst tins and bake in the oven for 40-45 minutes until they have puffed up and a cake tester inserted in the center comes out clean.

Allow to cool and then frost with cream cheese frosting, layering the cakes on top of each other.

Cream Cheese Frosting
3 lbs cream cheese, room temperature
3 sticks of unsalted butter, room temperature
1 1/2 teaspoon vanilla extract
1 1/2 teaspoon lemon zest
3 cups powdered sugar

Using a kitchen mixer, combine cream cheese and butter until blended and you have a smooth, light texture.  Add the vanilla, lemon zest and powdered sugar and beat until combined.  Continue to beat until smooth and glossy – about 7 minutes.

^{Photo Credit: Michael Paul Photography/Retna UK}

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