Red Velma Cake

This is adapted from a recipe in a Penzey's catalog called "Aunt Velma's Chocolate Cake". I halved the recipe and baked it in a non-stick loaf pan. And added beets.

2 cups flour
1/2 cup cocoa powder
2 tsp baking powder
1/2 tsp salt
2 tsp vanilla extract
1 stick butter, softened
2 cups sugar
2 eggs, lightly beaten
1 can baby beets, drained (I used pickled beets, which made the cake tart and great!)
juice and zest of 1 orange (I added a little Boyajian Orange Oil)
1 tsp ground cardamom

Puree the beets in a blender or food processor. Scrape the puree into a glass measuring cup and add enough orange juice to make 1 cup. Heat in microwave for 1 -3 minutes until it starts to bubble. Set aside.

Grease the baking pan with non-stick spray or butter. Dust with 1 T. unsweetened cocoa powder.

In a mixing bowl, cream the butter with the sugar, then add the vanilla and eggs.
Put the flour, cocoa powder, baking powder, and salt into a sieve or sifter and sift it into the bowl of the butter mixture. Stir until just blended.

Using rubber spatula, spread mixture into the prepared pan, being sure to even out the batter and get it into the corners.

Bake at 350° for 30 minutes (if using a Bundt pan or a loaf pan, your cooking time may vary).

Allow to cool completely before frosting.

Butter Cream Frosting
1 lb powder sugar, sifted
1/3 - 1/2 cup softened butter
1/8 tsp salt
2 tsp vanilla extract
3 - 5 T milk
Beat together the powder sugar, butter, salt and vanilla. Add milk 1 T at a time until frosting is of spreading consistency.