Recipe: Berry Red Velvet Cake

Name: Recipe: Berry Red Velvet Cake
Ingredients: 10 ounces frozen raspberries about 2 cups; 1 medium beet peeled and grated; 1 cup raspberry beet puree see below; 1 1/2 sticks unsalted butter at room temperature; 1 3/4 cups granulated sugar when I use sugar, I recommend organic, free trade; 2 large eggs at room temperature; 1 1/2 tablespoons grated lemon zest 2 to 3 lemons; 2-4 teaspoons cocoa organic, unsweetened, natural — not dutched or processed with alkaline; 2 1/4 cups whole wheat pastry flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon kosher salt; 4 tablespoons freshly squeezed lemon juice; 1/2 cup buttermilk at room temperature; 1 teaspoon pure vanilla extract; 16 ounces cream cheese at room temperature; 1 stick butter at room temperature; 2-4 tablespoons half and half or milk; 2 teaspoons vanilla extract; 4 + cups powdered sugar; mint leaves; raspberries

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The red velvet flavor trend is so hot that it's literally on fire these days. But if you read my last post, you might want to think twice before indulging in

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.brucebradley.com.

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Ingredients

10 ounces frozen raspberries about 2 cups
1 medium beet peeled and grated
1 cup raspberry beet puree see below
1 1/2 sticks unsalted butter at room temperature
1 3/4 cups granulated sugar when I use sugar, I recommend organic, free trade
2 large eggs at room temperature
1 1/2 tablespoons grated lemon zest 2 to 3 lemons
2-4 teaspoons cocoa organic, unsweetened, natural — not dutched or processed with alkaline
2 1/4 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
4 tablespoons freshly squeezed lemon juice
1/2 cup buttermilk at room temperature
1 teaspoon pure vanilla extract
16 ounces cream cheese at room temperature
1 stick butter at room temperature
2-4 tablespoons half and half or milk
2 teaspoons vanilla extract
4 + cups powdered sugar
mint leaves
raspberries