Can't Be Beet Chocolate Cake

Total Time: 10 hrs 25 mins Preparation Time: 10 hrs Cook Time: 25 mins

Ingredients

• 1 cup plain nonfat yogurt
• 1 cup powdered milk
• 1 cup i can't believe it's not butterâ® spread
• 1 cup chocolate chips, melted, cooled
• 3 cups confectioners' sugar
• 18 1/4 ounces devil's food cake mix
• 3 eggs
• 15 ounces beets, sliced and pureed with liquid from jar
• 1/3 cup oil
• 1/2 cup 60% cocoa chocolate chips, chopped

Recipe

• 1 prepare frosting:.
• 2 drain yogurt in paper-towel-lined strainer over bowl at least 8 hours (to make yogurt cheese); discard liquid.
• 3 mix yogurt with milk powder.
• 4 on medium speed, beat spread with melted chips until smooth.
• 5 gradually beat in sugar.
• 6 beat in yogurt mixture until fluffy; refrigerate frosting 2 hours.
• 7 prepare cake:.
• 8 preheat oven to 350 degrees fahrenheit. coast 2 8-inch cake pans with cooking spray.
• 9 on medium speed, beat next 4 ingredients until blended.
• 10 on medium-high, beat until fluffy.
• 11 divide between the 2 cake pans; sprinkle with chopped chips.
• 12 bake 25 minutes or until pick inserted into centers come out clean.
• 13 cool 10 minutes in pans.
• 14 remove to racks; cool completely.
• 15 assemble and frost cake:.
• 16 place one layer on plate, chip side up.
• 17 spread with 3/4 cup frosting; top with remaining layer, chip side down.
• 18 frost cake with remaining frosting. garnish as desired.
• 19 refrigerate cake.