Can't Be Beet Chocolate Cake Recipe

Name: Can't Be Beet Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plain nonfat yogurt; 1 cup powdered milk; 1 cup I Can't Believe It's Not Butter Spread; 1 cup white chocolate chips, melted, cooled; 3 cups confectioners' sugar; 18 14 ounces devil's food cake mix; 3 eggs; 15 ounces beets, sliced and pureed with liquid from jar; ⅓ cup oil; ½ cup 60% cocoa chocolate chips, chopped

Servings: persons

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.
9
Coast 2 8-inch cake pans with cooking spray.
10
On medium speed, beat next 4 ingredients until blended.
11
On medium-high, beat until fluffy.
12
Divide between the 2 cake pans; sprinkle with chopped chips.
13
Bake 25 minutes or until pick inserted into centers come out clean.
14
Cool 10 minutes in pans.
15
Remove to racks; cool completely.
16
ASSEMBLE AND FROST CAKE:.
17
Place one layer on plate, chip side up.
18
Spread with 3/4 cup frosting; top with remaining layer, chip side down.
19
Frost cake with remaining frosting.
20
Garnish as desired.
21
Refrigerate cake.

1692

kcal

Calories

Fat

196

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup plain nonfat yogurt, 1 cup powdered milk, 1 cup I Can't Believe It's Not Butter Spread, 1 cup white chocolate chips, melted, cooled, and more.

Yes, Can't Be Beet Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Can't Be Beet Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions