Can't Be Beet Chocolate Cake

Ingredients

FROSTING

• 1 cup plain nonfat yogurt
• 1 cup powdered milk
• 1 cup I Can't Believe It's Not Butter
• 1 cup white chocolate chips, melted, cooled
• 3 cups confectioners' sugar

CAKE

• 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

Directions

1. 1

   PREPARE FROSTING:.

2. 2

   Drain yogurt in paper-towel-lined strainer over bowl at least 8 hours (to make yogurt cheese); discard liquid.

3. 3

   Mix yogurt with milk powder.

4. 4

   On medium speed, beat spread with melted chips until smooth.

5. 5

   Gradually beat in sugar.

6. 6

   Beat in yogurt mixture until fluffy; refrigerate frosting 2 hours.

7. 7

   PREPARE CAKE:.

8. 8

   Preheat oven to 350 degrees Fahrenheit. Coast 2 8-inch cake pans with cooking spray.

9. 9

   On medium speed, beat next 4 ingredients until blended.

10. 10

    On medium-high, beat until fluffy.

11. 11

    Divide between the 2 cake pans; sprinkle with chopped chips.

12. 12

    Bake 25 minutes or until pick inserted into centers come out clean.

13. 13

    Cool 10 minutes in pans.

14. 14

    Remove to racks; cool completely.

15. 15

    ASSEMBLE AND FROST CAKE:.

16. 16

    Place one layer on plate, chip side up.

17. 17

    Spread with 3/4 cup frosting; top with remaining layer, chip side down.

18. 18

    Frost cake with remaining frosting. Garnish as desired.

19. 19

    Refrigerate cake.