For the cake:
about 3/4 lb. of Red Dog Farm red beets, peeled and cooked
3/4 cup of butter, softened
1 3/4 cups of sugar (can be a mix of brown and granulated)
3 eggs
1 tsp. vanilla extract
2 1/4 cups of flour
2/3 cup of dark unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 1/4 cups buttermilk

Wash and peel the beets. Cut into large chunks and lay in a baking dish. Cover halfway with water and 1 Tbls. of vegetable oil. Bake, covered, for 35-40 minutes at 375 degree. Remove and let cool before finely grating the beets, by hand or in a food processor.

In a large bowl whisk together the flour, baking soda, baking powder, cocoa powder and salt. Set the dry mixture aside. In another large bowl beat the sugar and butter together until fluffy. Add in the vanilla and eggs and beat again. Next add in the cooled beets. Once those are mixed in you can begin adding the dry mixture in. Begin with one half of the dry mixture and then add the buttermilk. Finally add the other half of the dry mixture and beat until it just comes together (do not over mix).

Divide into two 9″ cake pans and bake for 25 minutes or so, until it passes the toothpick test. Set aside to cool. When you are ready to assemble, turn both cakes out of the pans. For the bottom cake be sure to trim the top flat. Layer frosting between the cakes and then frost the entire cake once it is put together.

For the frosting:
1 cup butter, softened
3 – 4 cups confectioner’s sugar sifted
2 teaspoons vanilla extract
a pinch salt
3 tablespoons heavy cream

Beat the butter until smooth. Add 3 cups of the confectioner’s sugar, the vanilla, the salt and the heavy cream. Beat the mix together for a few minutes, adding more sugar as needed to thicken the frosting to the right consistency.