Costco Connection - February 2012

Double Chocolate Red Beet Cake This cake is a whole new ball game: a decadently, deeply chocolate cake, made extra moist with sour cream and the natural red goodness of beets.

2 large beets ¾ cup unsalted butter, softened 12/3 cups sugar

3 eggs

2 teaspoons pure vanilla extract 1 cup sour cream

2/3 cup cocoa powder

2 cups all-purpose flour 1 teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt

CHOCOLATE CREAM CHEESE FROSTING 4-ounce package cream cheese, softened ½ cup unsalted butter ½ cup cocoa powder

4 to 6 cups confectioners’ sugar 2 teaspoons pure vanilla extract

Line a baking sheet with parchment paper. Generously spray two 9-inch cake pans with nonstick cooking spray and then line with circles of parchment paper. Place on the baking sheet. Preheat the oven to 375 F.

Cut up beets into quarters and place in a small oven-proof pan with about ½ cup water. Roast until tender, about 45 minutes. Cool, peel and purée to make 2/3 cup. Set aside. Lower oven temperature to 350 F. In a mixer bowl, cream the butter and sugar until well blended. Add eggs and vanilla, and mix well. Add sour cream and mix well. Add beet purée. Stir together cocoa, flour, baking soda, baking powder and salt, then fold into wet mixture.

Spoon batter into prepared cake pans and bake until done, so cakes spring back when lightly touched, 35 to 40 minutes. Cool cakes well and then turn out onto cake racks to completely cool.

JUPI TER IMAGES

To make the Chocolate Cream Cheese Frosting, blend cream cheese, butter, cocoa, confectioners’ sugar and vanilla together in a mixer or food processor. Add a touch of water if necessary to achieve a smooth frosting consistency. Frost cake layers and chill cake for 30 minutes. Makes 10 to 12 servings.

70 ;e Costco Connection FEBRUARY 2012

Blue Ribbon Zucchini
Carrot Apple Bread
Leave this country loaf unfrosted for a home-
spun look or top it with a light coat of luscious
cream cheese icing for company. Like most
quick breads, this bakes one large or two
smaller loaves: one to freeze or give away.

2 cups sugar

1 cup unsalted butter, melted, or canola oil

3 eggs ¼ cup fresh orange juice

2½ teaspoons pure vanilla extract

3¼ cups all-purpose flour ½ teaspoon salt

2½ teaspoons baking powder ¾ teaspoon baking soda

2½ teaspoons cinnamon Pinch of cloves

2 cups shredded carrots

1 cup shredded zucchini (unpeeled)

½ cup plumped yellow raisins

1 cup finely diced, peeled apples ½ cup walnuts, chopped (optional)

CREAM CHEESE DRIP FROSTING (optional) ½ cup cream cheese, softened ¼ cup unsalted butter, softened 2 to 3 cups confectioners’ sugar Orange juice, as required

Carrot Pecan Cake
STREUSEL
¼ cup unsalted butter
½ cup finely chopped pecans
¼ cup butterscotch chips
1/3 cup miniature marshmallows
1/3 cup brown sugar, firmly packed

CAKE
1 cup unsalted butter
2½ cups sugar
5 eggs
1 tablespoon pure vanilla extract
1 cup evaporated milk
2 cups mashed carrots
4½ cups all-purpose flour
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon pumpkin pie spice
1 teaspoon baking soda
4 teaspoons baking powder
1 cup chopped pecans

FINISHING TOUCH

White chocolate, melted, or marshmallow sauce

Preheat oven to 350 F. Grease two 8 x 4-inch loaf
pans or one Bundt pan. (This recipe can also
make 18 to 24 muffins.) Place pans on a parch-
ment-paper-lined baking sheet.
In a mixer bowl, blend the sugar, butter or oil,
eggs, orange juice and vanilla. In a medium bowl,
stir together the flour, salt, baking powder, baking
soda, cinnamon and cloves. Fold the dry ingredi-
ents into the wet batter along with the shredded
carrots, zucchini, raisins, apples and walnuts.
Spoon into prepared pan(s).
Bake until done, about 1 hour, or until loaves
spring back when gently touched with fingertips.
Cool to room temperature before icing.
To make the Cream Cheese Drip Frosting, place
the cream cheese, butter and most of the confec-
tioners’ sugar in a food processor or mixer bowl.
Blend, adding more of the confectioners’ sugar
and drizzling in a bit of orange juice to make a
soft, fluffy topping. Add more confectioners’ sugar
if required (or orange juice to loosen, if necessary).
Frost top of loaf or cake (if the frosting is soft
enough, it will drip down the sides), and garnish
with shredded carrots and a dusting of cinna-
mon before serving. Makes 8 to 12 servings.

JUPITER IMAGES

Preheat oven to 350 F. Line the sides and bottom of an angel food cake pan with parch-
ment paper cutouts, held in place with nonstick
cooking spray. Spray pan interior again to ensure
no sticking. Line a baking sheet with parchment
paper and place cake pan on it.

To make the streusel, put butter, pecans, butterscotch chips, marshmallows and brown sugar in a food processor, and pulse the ingredients together to make a coarse mixture. Set aside. To make the cake, cream the butter and sugar in a mixer bowl until well blended. Add the eggs, vanilla and evaporated milk, and then blend in the mashed carrots Fold in the flour, salt, cinnamon, pumpkin pie spice, baking soda, baking powder and pecans, and blend well. Spoon half of batter into prepared pan. Top with half of the streusel mixture, then cover with remaining batter and top with remaining streusel.

Bake until cake springs back when gently touched, about 80 to 90 minutes. If cake needs more baking, reduce oven to 325 F, to ensure top and bottom do not get too browned or dry. Let cake cool and then drizzle on melted white chocolate or warmed marshmallow sauce. Makes 14 to 18 servings.