Beetroot Cake
2 eggs
3/4 cup canola oil
1 cup sugar
1/4 tsp vanilla essence
1/4 tsp salt
1 1/2 cups of plain flour
1/4 cup of cocoa
1 tsp baking soda
420g can beetroot (drained and pureed)
Icing:
75g cream cheese
75g sour cream
25g chocolate (melted)
1 1/2- 2 cups of icing sugar
Preheat oven to 180C. Line a 20cm cake pan with baking paper.
Beat eggs in a large bowl; slowly add oil as you beat. Add the sugar and vanilla. Fold in sifted salt, flour, cocoa and baking soda. Fold in beetroot. Pour the mixture into a cake pan. Bake for 40 minutes or until skewer inserted comes out clean.
Icing:
Beat the cream cheese and sour cream together until creamy. Mix in the chocolate and then fold in the sifted icing sugar.
Slice the cake in the middle to lather mixture in and on top or lather the top with the icing mixture.