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Masquerade cake

Cake

11/2 cups (granulated sugar

1/2 cup vegetable oil

1 (15 ounce) can sliced beets

3 large eggs

1 teaspoon vanilla

11/2 cups King Arthur Unbleached All-Purpose Flour

11/2 teaspoons baking soda

3/4 cup cocoa powder

1/2 teaspoon salt

Filling

1/2 cup (4 ounces) cream cheese, softened

1/4 cup (2 ounces) unsalted butter, softened

1 cup confectioners’ sugar

1 tablespoon Instant ClearJel

1 teaspoon vanilla extract

1/4 cup heavy cream, whipped to stiff peaks

Frosting

3/4 cup bittersweet chocolate chips

6 tablespoons unsalted butter, softened

7 tablespoons (31/2 ounces) heavy cream

11/2 teaspoons vanilla

2 cups (8 ounces) confectioners’ sugar

Heat oven to 350 degrees. Grease two 9” square pans and line with parchment.

For the cake: In the bowl of an electric mixer, cream sugar and oil. Drain beets and reserve 1/2 cup of the juice. In a blender, puree beets with the reserved liquid. Add to creamed mixture along with eggs and vanilla. Blend well. In a separate bowl, whisk flour, baking soda, cocoa powder and salt. Add to creamed mixture and mix for 30 seconds. Scrape sides and bottom of the bowl, turn the mixer on high and beat for 2 minutes. Divide between prepared pans and bake for 25 minutes, or until toothpick comes out clean. Remove from the oven and cool for 10 minutes. Remove cakes from their pans, peel off the paper and cool completely on rack. Cut each cake in half to make four 9” x 4” strips.

For the filling: Whip cream until it holds a stiff peak. In a small bowl, mix softened cream cheese and butter together. In another bowl, whisk together instant ClearJel and confectioners’ sugar. Whisk cream cheese mixture and confectioners’ sugar mixture into the whipped cream in small amounts, alternating between the two until all are added. Chill the filling thoroughly before using.

For the frosting: Melt the chocolate and butter in a small saucepan over low heat. Stir until smooth. Remove from the heat and pour into a mixing bowl. Add cream, vanilla and powdered sugar. Beat with an electric mixer until smooth and creamy.

To assemble: Spread filling on the tops of three of layers of cake and stack four layers high, topping with remaining cake layer. Wrap tightly in plastic wrap and refrigerate for several hours. Remove from refrigerator and frost. Garnish with grated white chocolate. Refrigerate until ready to serve. Refrigerate leftovers.

Servings » 16 servings.

Source: Naomi Kress, West Jordan grand prize winner in King Arthur’s 2012 Great Cake Contest