At a moment’s glance, it’s another year… Happy Birthday, Skirt; you’ve got a great mother… and she taught you most everything you know and knew. Being in the house paid off– when you weren’t in the creek.
Beet Cake ~
~ adapted from MizzNezz ~
Heat oven to 350 degrees. Butter and flour a 13×9-inch cake pan or separate ones to stack. Finely grate 3 cups red beets.
Beat 4 eggs,
2 cups sugar and 1 cup oil until light and fluffy.
Sift together 2 cups flour, 2 teaspoons baking powder, 1 1/2 teaspoons baking soda and 1 teaspoon cinnamon. Add to egg mixture and mix well.
Add shredded beets,
2 teaspoons vanilla
and 1 cup chopped walnuts.
Beat for 1 minute on medium speed. Bake for approximately 45 minutes. When out of the oven, allow to cool in pan/pans on wire racks for 15 to 20 minutes.
For the vanilla buttercream frosting–
Beat 3/4 cup softened unsalted butter until creamy. Gradually add
2 cups sifted powdered sugar;
beat ’til light and fluffy. Add 1 tablespoon of half ‘n half milk,
and 1/2 teaspoon vanilla extract.
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