Chocolate Beet Cake with Ricotta Icing | Foodland

Ingredients

• 1 ½ cups cake & pastry flour 375 mL
• ½ tsp each baking powder, baking soda and salt 2 mL
• 1 ½ cups peeled and grated beets (about 2 beets) 375 mL
• ¾ cup buttermilk 175 mL
• ⅔ cup cocoa powder 150 mL
• 2 tsp vanilla extract 10 mL
• ½ cup unsalted butter, at room temperature 125 mL
• 1 ¼ cups sugar 300 mL
• 2 eggs
• Ricotta Icing:
• 1 cup ricotta 250 mL
• 2 tbsp unsalted butter, at room temperature 30 mL
• 1 cup icing sugar, sifted 250 mL
• ½ tsp vanilla extract 2 mL