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1
In a large mixing bowl add the starter, evaporated milk and flour, cover loosely with a clean towel and allow to sit overnight.
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2
The next morning place the beets, eggs and vanilla in a blender container and process until combined and smooth; set aside.
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3
Cream the butter and sugar add in the beet and egg mixture; add starter.
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4
Combine the flour, salt, baking soda and cocoa; add to batter mixing well; fold in creme fraiche.
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5
Pour into a 13 x 9 inch pan that has been greased and floured.
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6
With a tablespoon drop marshmallow cream over the cake and swirl mixture with a knife.
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7
Bake in preheated 375 degree oven for 30 to 35 minutes or until the top springs back when lightly touched.
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8
Allow cake to stand 10 minutes while preparing frosting.
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9
Place the sugar, and vanilla in large mixing bowl, melt together the butter, nutella and 6 tablespoons milk; pour melted ingredients over the sugar and beat until combined and spreading consistency adding additional milk if needed.
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10
Spread quickly and carefully over cake.
