Red Velvet Cake With A Twist

Begin by preparing beets, scrubbing them clean and cutting them into small pieces. In a medium saucepan with a steam basket and 1/2 cup water in the bottom, steam beets until fork tender.

In a food processor, puree steamed beets until 1 1/2 cups are fully yielded. Set aside.

Preheat oven to 350ºF.

In a mixer, cream the beet puree, cocoa, eggs, and sugar. Add melted butter and cake mix.

Split batter between two 9-inch greased and floured cake pans, or a cake sheet.

Bake for 32–40 minutes, or until a toothpick comes out clean.

Frost with cream cheese frosting.