Published Saturday, 12 November, 2016 by kiruci mahendraraj
1.cook beets using a vegetable steamer.set aside to cool.
2. Preheat oven to 350 °.Prepare two 9" cake pans by buttering lightly & sprinkle with 1tbsp. sifted cocoa powder,tapping pans to discard the extra cocoa.
3.Cream butter & sugar together . Add eggs one at a time& beat vigorously until each is incorporated . Mix with vanilla.
4.Now finely blend the beet & pour into a separate bowl, make a paste with the remaining cocoa of 2 tbsp.Then blend into the butter mixture.
5.Sift together the remaining dry ingredients. Alternating 2 batches each, add dry ingredients & buttermilk to the butter mixture . In the last batch of buttermilk, mix in the vinegar b4 adding to the batter. Mix until blended.
6.Divide batter among 2 pans & bake for about 20-25 mins. Cool on a rack .
7.To assemble, remove one cake from its pan & place flat side down on a serving platter.
8. Drop 1/2 cup of icing on its top & spread evenly using a flat spatula.
9.then remove the other cake from its pan & place flat side on the icing layer.Now drop the remaining icing on the top & sides of the cake.
10. Finally chill it & serve.