Costco + Impulse Shopper = Creative Kitchen Creations!

If necessity is the mother of all invention than impulse shopping is the mother of all creativity in my kitchen!  We've been here before...my husband came with me to Costco, which means I know we will walk out of there with more than what is on my list.  But, lately, this is the only time and place we have an hour and half without the kids (they hate going to Costco unless it's lunch time and they can count on a slice of pizza and a berry smoothie) so I ask him to come along, and pretend it's a date.  It was on one of these trips that he convinced me we should buy the huge pack of Activia cups.  I'm not a yogurt eater in general and neither are our kids.  None of us dislike yogurt, it's just not the thing we reach for when that refrigerator is open.  But, if I remember correctly, this was probably shortly after Christmas and he convinced me that yogurt in the morning would help me stay full until lunch at a minimal number of calories, plus osteoporosis concerns, yada, yada, yada.  So, we bought the huge pack of yogurts (vanilla, strawberry and vanilla flavored).  And as the expiration date approached, we still had 18 cups of uneaten yogurt in the fridge.  Not wanting to throw them all out and admit to wasting money, I froze them.  Just put them all into the freezer just as they were - no extra precautions or wrappings.  Now, I don't know if the weird (kinda gross) bacteria cultures that make yogurt good for your digestive system actually survive freezing, but I didn't really care at that point.  I was in money saving mode.

Fast forward to this afternoon.  It is 98 degrees outside (almost considered a cooling trend here), and my daughter and I have spent most of our morning painting nails.  Her latest obsession of YouTube tutorials and my Pinterest illness have combined to create a little nail salon in our kitchen, much to the chagrin of my husband.  We needed something refreshing and Kaley suggested a smoothie.  My husband is our smoothie maker, but he was working, so I started looking through the freezer for fruit, and fridge for juices.  That's when I spotted the frozen Activia cups!  I took 2 of the vanilla cups out and planned to mix those with some of the frozen strawberries I found, and whatever fruit juice I found.  But, I didn't find fruit juice.  The only liquid other than tea was lemonade.  So, I pitched it to my daughter...how about a strawberry lemonade smoothie?  She was in.

Strawberry Lemonade Smoothie

2 single serving containers of frozen Activia
6-8 large frozen strawberries (also purchased at Costco of course)
1 cup (or more) of lemonade
Blend until you've reached your desired consistency.  This may mean you have to add more lemonade.

Getting the frozen yogurt out of the containers wasn't easy.  I ended up cutting the lip of the container and peeling it off. 

What we ended up with was very good!  A little tart, but sweet also.  I don't know if we're getting any health benefits from the yogurt at this point, but I'm sure that the smooth, creamy consistency and flavor was a direct result of using the frozen yogurt.

The success here is found in the fact that the impulse item purchased on the date with my husband at Costco did not go to waste!  Wish they sold nail polish remover in bulk:-/

 

Too hot to bake? Never!

My husband says it's too hot to turn on the oven, too hot to cook, too hot to bake anything...but it's my therapy!  So, I've resorted to sneaking.  I bake late at night, after he's gone to bed, early in the morning before anyone else is awake, and today, when he was preoccupied with cleaning the garage, I baked.  Yes, he came in and complained of the heat in the family room (which is connected to our kitchen), but the moist, cool sweetness of the Aloha cake this evening after towing my car to the dealership was totally worth it.  (The car is a story for another time.)

Honestly, I try to find desserts that do not require the oven.  I spend hours scrolling through Pinterest and other sites, looking for cool, refreshing desserts, but there are only so many variations you can put on the cool whip pie (kool aid, jello, yogurt, pudding, etc.)  So, while my husband was out cleaning the garage this afternoon in preparation of installing a new garage door opener (another impulse buy at Costco which will surely cause an argument before it is up and running) I turned on the oven to bake an "Aloha Cake", I found on Pinterest.  It calls for mandarin oranges and pineapple, both of which I have cans and cans of as a result of a sale at Winco last month.

Aloha Cake

1 boxed yellow cake mix
3 eggs
3/4 C veg. oil
1 11 oz. can of mandarin oranges with the juice
1/2 tsp vanilla extract

Mix all of the above ingredients about 2 minutes, or until everything is incorporated.  I used my stand mixer, and the oranges did break up a little, but I don't like to bite into whole orange segments in the cake, anyway.  Pour the cake batter into a greased 9x13 pan, and bake at 350 for 25 - 30 minutes.

 

 

 

Let the cake cool completely before frosting:

1 tub of cool whip (thawed)
1 pkg (3 oz) vanilla pudding
1 15 oz can of crushed pineapple with the juice

Mix all of these ingredients with mixer until everything is well incorporated.  Again, I used my stand mixer.  Spread the frosting across the cooled cake, and refrigerate until it is served.  You will also need to refrigerate any leftovers.

My family is picky about texture, and they were all "worried" when they saw the pineapple bits sticking through the frosting.  But, every single one of them proclaimed the cake to be yummy!  It is a very moist, sweet cake, that has a cool, refreshing taste on a hot summer's night.  This easy cake will definitely be making another appearance this summer.

As a variation, I've seen recipes substitute the vanilla pudding with coconut pudding in the frosting.  I don't like coconut flavor, so although my family does like coconut, they may never get a taste of this variation:-O

May is over...Whew!

May is a crazy month in the Drewry household.  It's the last month of the school year for a teacher who is more anxious to start her summer "vacation" than the 2 teenagers in our house.  (I say vacation, although we have no plans for an actual vacation, and the summer is often more busy than the school year.)  I tend to let things go in May, knowing...or thinking....I can catch up in June, once school is out.  So, I've just spent the last day and a half cleaning up and putting away various piles of stuff from around the house.  We can actually see and sit on the sofa in the family room now!

May is also a crazy month in our household because we have a lot of celebrations in May...Mother's Day, my Dad's birthday, my Mother-in-law's birthday, my nephew's birthday, and our own children's birthdays are all in May.  Kellen and Kaley were born exactly a week apart in May (and 2 years), which I thought was brilliant at the time...being a teacher, I got to stay home all summer with each baby after they were born.  Now, these two birthdays at the end of the month, add to the chaos!

With the kids getting too old for the traditional birthday party at the park/pizza place/or latest "it" place, we have settled in to a very nice tradition of having a home-cooked family meal of the birthday person's choice, including dessert.  Kaley chose eggplant Parmesan, my special rice, and mini cheesecakes with a hazelnut chocolate ganache.  Kellen chose bbq steaks, cheesy garlic bread, and a cookies and creme cake.  I'm quite good at cheesecakes, have baked a lot of them (and even dropped a huge NY cheesecake fresh from the oven while winning a radio contest...but that's a different blog), so that was easy.  The cookies and cream cake was more of a challenge.  When I say challenge, I mean I had to find a recipe...Pinterest is my friend.  So, what follows is the recipe and results for the cookies and cream cake.  The family loved it, and it may just be the best frosting I've every made...

Cookies & Cream Cake

1 box of white cake mix (with the called for eggs, oil & water)
1 pkg of Oreo cookies

I used my Kitchenaid mixer to mix up the white cake as instructed on the back of the box.  I always use the whole egg option - which means the cake will yellow a little bit, but I like the taste better.  After the cake was mixed, I stirred in 15 crushed oreos into the batter.  I crushed the oreos in a large freezer ziplock bag, with the back of a heavy ice cream scoop.

I poured the batter into 2 prepared round cake pans.  The batter is think and lumpy.

I baked according to the directions, and then cooled the cakes completely before I frosted them.

Cookies & Cream Frosting

1 (8 oz) pkg of cream cheese (softened)
1 (16 oz) box of powdered sugar
1 (8 oz) container of cool whip (thawed)
1/4 tsp. vanilla
15 oreos (crushed)

I used my Kitchenaid stand mixer to mix the cream cheese and sugar until smooth and creamy.  Then I added the whole container of cool whip and continued mixing, adding in the vanilla before complete.  I gotta tell you, at this point the frosting was yummy!  My daughter and I were trying to share the beater, by taking polite finger slide fulls of frosting to taste, but each of us really just wanted to lick that thing clean.  I was hesitant to add the cookies because the frosting was so smooth and creamy.  But, I folded the crushed Oreos in and was not at all disappointed.

It is not the prettiest cake I've ever frosted...

But, it is soooo delicious!  The frosting truly tastes like the middle of the Oreo cookie...there is no sour cream cheese taste that you sometimes get when it is the base of the frosting.  This is what makes this frosting a hit with my kids.  Although they both like cream cheese and cheesecakes, they do not like the taste of a cream cheese frosting as much as they do a butter cream.  I guess it's the cool whip that cuts down on the sourness.

I think this cake will be requested again...

Buttermilk!

Buttermilk is not used enough!  I'm on a mission to bring it back...kinda...maybe.  I bought a quart of buttermilk before Easter, because a cake recipe called for it. But of course, I only needed a cup of it, and had a lot left over.  This has happened to me several times in the past and I usually find it well past the expiration date in the back of the fridge.  This time, as I bought the carton, I told myself I was going to bake this cake 4 times if necessary, in order to use up the buttermilk before it goes bad.  But, in addition to the chocolate cake I baked, I also made a strawberry pie, chocolate mint cookies, and lemon bars, and being well stocked with such desserts could not bring myself to bake more cakes in order to use the buttermilk, and so it sat on the top shelf of the fridge, way in the back for another week....

This past Saturday, I woke up early, excited about a weekend with some extra time, and the promise of great weather.  I brewed a pot of coffee, read through emails, paid out bills, started a load of laundry and settled in front of the computer to browse pinterest...the rest of the house was still asleep as it wasn't even 7 a.m. yet. (The Army has nothing on moms with a list of chores!)  In a good mood, and fueled with Dunkin' Donuts' dark roast, I started looking for breakfast casseroles to make with the left over ham I had in the fridge (also from Easter).  I found a good looking recipe, which called for milk or cream.  Normally, I'd reach for the half and half I always have on hand (coffee drinker;) but this time, I spied the tall, slender, yellow carton at the back of the fridge and grabbed it instead.  I used the buttermilk in the recipe I'm sharing here, and am convinced this ingredient made the dish richer and thicker.

Ham and egg casserole

Ingredients:
1 C cooked ham, cut into small pieces
2 C shredded cheese (whatever kind you like - I used Colby jack because that's what I had on hand)
1/4 C grated Parmesan cheese
1 Tbsp flour
1/4 tsp Greek seasoning (used Italian seasoning because I didn't have Greek seasoning)I
1/4 tsp pepper (divided in 2)
1/4 C butter - melted
12 eggs
1 C milk, half & half, or cream (I used buttermilk)
1/2 Tbsp Dijon mustard

Instructions:

1. Preheat oven to 350 degrees and lightly spray a 13x9 baking dish with cooking spray
2. Cut ham and add to large bowl
3. Add shredded cheese, Parmesan cheese, flour, Italian seasoning and 1/8 teaspoon pepper, combine and pour into baking dish evenly

 

     4.  Melt butter and pour over ham mixture

     5.  In a large bowl, add 1 cup buttermilk or cream, break eggs into measuring cup, add Dijon mustard and 1/8 teaspoon pepper, whisk well

     6.  Pour over ham mixture

 

     7.  Bake uncovered at 350 degrees for 30-35 minutes or until a knife inserted in the middle comes out clean.

 

     8.  Optional: sprinkle casserole with more cheese and return to oven for a couple minutes until cheese is melted and bubbly.

 

My family ate it up!  The Dijon mustard gives it a slight tanginess that goes well with the ham, and the buttermilk makes it rich and velvety.  I don't know how many calories I added with the buttermilk, and I don't plan on checking on that...but I do plan on using buttermilk in the mashed potatoes I'll be making to go along with the bar-b-q pork I'm cooking for dinner tomorrow night!

Cupcakes!

My husband took our daughter to softball practice tonight, and my son tagged along to shoot some hoops, so that leaves me with some free time all to myself!  Enjoying a freshly brewed cup of Dunkin Donuts coffee, with the Food Network running a marathon of "Chopped!", I plan on catching up on this blog.

The subject for today's blog is cupcakes!  I know most people love them...I'm not usually a fan.  I'll eat a cupcake whenever offered, and really like all of the cute cupcake ideas I see on Pinterest, and my kids love them, but I have never liked making them.  I end up making a mess, there never seems to be enough batter for the whole 2 dozen, I'm not a very good decorator and honestly the worst thing about cupcakes is that I have no easy or good way to store them. 

However, as a mother of two and a teacher, with a slight guilt complex for working outside the home, I've purchased the double decker tupperware cupcake holder and baked a few dozen throughout the years.

So, when I was selected as one of the teachers who would "kiss the pig", during FFA week, I decided the best way to raise money for the math teacher's jar was a bake sale.  (Of course, selling of cupcakes on a high school campus, without nutrition labeling, to students would be illegal, so I merely offered the cupcakes to students and staff in return for a donation to the "Mr Rios will kiss the pig fund".)  I made a different cupcake every day, and raised $313.84! 

Below are the recipes and some pictures of the cupcakes.  I apologize for the quality of the pictures...they were taken with my phone, in order to upload to post on Facebook, teasing the staff with the next flavor....not really thinking about blogging at that time.

Cinnamon Toast Crunch Cupcake

First up were these yummy treats that my children love.  I found the recipe on Pinterest and thought this was the best frosting I had ever tasted the first time I made it.

Cinnamon Cake:

3 eggs

1/3 cup oil

¾ cup buttermilk

1 teaspoon vanilla extract

¾ cup sour cream

Vanilla Cake Mix (not white cake mix)

1 ½ teaspoon cinnamon

Cinnamon Toast Crunch Buttercream:

8 oz cream cheese, softened

½ cup butter, softened

1 teaspoon vanilla

3 cups powdered sugar

2/3 cup Cinnamon Toast Crunch powder

(Crush the cereal in a bag and then sift out 2/3 cup)

1. Preheat oven to 350 degrees and line pans with 20-22 cupcake liners.

2. In a large bowl, gently combine eggs, oil, buttermilk and vanilla.

3. Mix in sour cream.

4. Add cake mix and cinnamon and mix until smooth.

5. Stir in lightly crushed cereal.

6. Fill cupcake liners ¾ full and bake for 15-18 minutes, or until an inserted toothpick comes out clean.

7. Buttercream: Beat cream cheese and butter until fluffy. Add Cinnamon Toast Crunch powder. Add vanilla and powdered sugar. Adjust the consistency using milk if it is too thick.

8. Pipe onto cooled cupcakes and top with cinnamon sugar and Cinnamon Toast Crunch squares.

Google Recipe View Microformatting by ZipList Recipe Plugin

1.4

 

(Cinnamon Toast Crunch Cupcake in the background, and chocolate mocha cupcake in the foreground)

Chocolate Mocha Cupcake

1 box of Devils Food cake mix, prepared as directions on the box suggest.

 

Shhhhhh!  Almost every cupcake I make is "semi-homemade".

 

Mocha Frosting

1/3 C butter (softened)

4 C powdered sugar

1 tsp vanilla

1 dash of salt

4-6 Tbsp of half and half (my secret to yummy frostings is to substitute half and half for milk)

3-4 Tbsp of unsweetened powdered cocoa

1 tsp of instant coffee granules

 

Cream the butter, add sugar, vanilla, salt, cocoa, and coffee.  Add the half and half a little at a time, until you achieve the consistency you desire.

 

Decorating

Let's talk about that frosting for a minute....looks good, huh?  I only have one tool...my Pampered Chef tool you see in the picture below...

I use this to frost all of the cupcakes.  I usually have to load it twice for 2 dozen cupcakes.  But, I found another use for it in my week long baking frenzy....fillings!  I made a chocolate cupcake with a creamy vanilla middle and topped with a chocolate glaze...kinda like the long lost Hostess cupcake.

 

Mock Hostess Cupcake

1 box of Devil's Food chocolate cake mix, prepared as suggested by the directions on the back of the box.

 

Creamy Center

1 cup of salted butter

3 teaspoons of vanilla

4 cups of icing sugar (powdered sugar)

4-5 tablespoons of coffee cream (18% and up)

 

After the cupcakes have cooled, load the Pampered Chef tool with the butter cream frosting.  Then insert the tip of the frosting gun into the cupcake and push a glob in.  The top of the cupcake will have a small hole, with the white frosting visible inside, but it will be covered by the chocolate gaze.  This technique is much easier than the poke cake method (poking a hole with a wooden spoon handle and then filling each hole).

 

Chocolate glaze

2 C powdered sugar

4 squares of semi-sweet Bakers chocolate (melted in the microwave)

1/2 tsp vanilla

1-2 Tbsp half and half

 

Blend all ingredients to desired thickness.  I actually melted the chocolate in a small pot on the stove top and then added the other ingredients until everything was blended.  I then used a large spoon to ladle and smooth the glaze over the cupcakes.

 

The result was delicious!  Beware of adding the filling before the cupcakes have cooled, however, the cream will just melt into the chocolate cake.

One last tip on cupcakes....you've probably all seen this on the food network, and may already use this tool, but I never had.  Part of my frustration with baking cupcakes is trying to get the batter into the cupcake, evenly, without making a mess all over the cupcake pan and edges of the cupcake papers. 

That's right...the ice cream scoop!  I have a rather large one hear, with the squeeze scraper.  Seriously, this scoop kept me sane in a crazy week of cupcake baking.  I had to go buy one.  I didn't own one before Christmas break.  Now, I would never think of any other way to fill a cupcake paper.

O.K., I'm all cupcaked out!  I made other flavors:  strawberry with white chocolate chips and a creamy vanilla frosting, a banana pudding cupcake with banana pudding in the center, a spice cake with a brown sugar butter cream frosting, and a maple bacon cupcake!  Those recipes will just have to wait for another day.

Oh, yeah, I did have to kiss that pig!  Mr. Rios sold cup of noodles with slices of lime and raised over $590 for my jar!

Teenagers are crazy!  And, don't let this little piggy fool you....he screamed like a demon possessed!

Cinnamon Cake:

3 eggs

1/3 cup oil

¾ cup buttermilk

1 teaspoon vanilla extract

¾ cup sour cream

Vanilla Cake Mix (not white cake mix)

1 ½ teaspoon cinnamon

(There used to be cereal pieces in the batter, but that has been removed due to comments saying it's better without it)

Cinnamon Toast Crunch Buttercream:

8 oz cream cheese, softened

½ cup butter, softened

1 teaspoon vanilla

3 cups powdered sugar

2/3 cup Cinnamon Toast Crunch powder

(Crush the cereal in a bag and then sift out 2/3 cup)

- See more at: http://www.yourcupofcake.com/2011/10/cinnamon-toast-crunch-cupcakes.html#sthash.onjfhU3y.dpuf

 

Beetnik Cake!

Here is the real thing...beetnik cake!  My husband and kids love it.  And, I think I've found a way to get more fiber and folic acid in my diet:)

A brief history...

In case you have not read my last post, this quest to find a recipe for beetnik cake starts with my husband.  He has very fond memories of a chocolate cake with white frosting, made in the cafeteria of Midway School, in Fellows, California, that he calls beetnik cake.  We've never ran into anyone else that has any idea of what he is talking about.  So, a couple of weeks ago, I found a "beat n bake cake" recipe, that I surmised was the cake he had mistakenly heard referred to as "beetnik cake".  Before baking this Pillsbury recipe, I googled beetnik cake and found several recipes with beets in it, and dismissed this as a weird coincidence.  Surely no cafeteria in America would bake beets into a chocolate cake!

I was corrected by my best friend's grandmother.  Tootsie is a wonderful woman who spent a lot of years cooking in the cafeteria of North High School.  She informed me that she used to bake beetnik cake, and that indeed many schools used beets in their cakes...."How else do you think we would get those kids to eat their vegetables?"

So, I looked through the recipes again and baked up a true beetnik cake this afternoon.

Beetnik Cake

1 1/2 C well drained & mashed cooked beets

1 tsp vanilla

1 1/2 C white sugar

1 C vegetable oil

3 eggs

1 3/4 C all purpose flour

1 1/2 tsp baking soda

1/4 tsp salt

6 Tbsp unsweetened cocoa powder

Preheat oven to 350 degrees and grease and flour a 13x9 pan.  Most recipes direct the pan to be greased and floured, but I don't like the look or the taste of that thin layer of flour on the outside of the cakes, so I just spray the pan with cooking spray, and have never had a cake stick to the pan.  With bundt cakes or other such cakes that won't be frosted, I grease and sugar the pans, so the outside of the cakes are still pretty and tasty.

I bought 1 can of beets, thinking that this would be enough for 1 1/2 C of mashed beets.

As you can see, I bought the generic brand found at Winco.  Tootsie told me they used the canned beets they received from the government and the cakes always tasted moist and delicious.  My mother in law has told me on several occasions that the government issued canned foods were of very good quality.  Anyway, the point is, you don't have to spend a lot on name brand beets.  However, you will need more than 1 can.  This can only amounted to 1 cup of smashed beets.  I did not run out to the store to get another can when I realized I was short.  I just baked the cake with 1 cup of beets rather than the 1 1/2 cups the recipe calls for.  Not sure it made a real difference?

Now, mashing these beets was not the easiest task.  Knowing that I didn't want to have to clean up beet juice from a lot of appliances, bowls, utensils, etc, I thought the easiest way to mash these would be to chop them up first and then mash with my potato masher.  Wrong.

Although they are softened, they are not easily mashed.  So, I had to drag out my mini processor.  This did the trick, quickly.

Next, I mixed this cup of mashed beats with the eggs, vanilla, oil, and sugar.  It sure looked pretty...

Then I added the flour, cocoa powder, baking soda, and salt, which I had mixed together in a separate bowl.

Then I poured it into the prepared pan, and put it in the preheated oven, and baked it for 25 minutes.

It was still a little wet on the toothpick when I checked it after 25 minutes, so I set the timer for 3 more minutes.  It was done and smelling chocolately after 28 minutes.  I set it out to cool before I frosted it.

I frosted it with a simple vanilla buttercream because my husband remembers it with white frosting.  However, I think any frosting would taste good on this...chocolate, mocha, or peanut butter comes to mind.

Vanilla buttercream frosting

3 C powdered sugar

1 tsp vanilla

1/4 C softened butter

4-6 Tbsp of half & half (I always use half & half when the frosting recipe calls for milk)

Mix it till smooth, adding more cream if too stiff to spread.  Then frost the cooled cake.

The finished cake is moist, chocolaty, and delicious.  We did not taste the beets at all, nor does the cake have a red tint.  This dessert was easy....and may find itself in my usual rotation.  The aroma of this cake baking in the kitchen this afternoon, kept my mind off the fact that we have a full week of school starting tomorrow morning, with more than 2 weeks until our next holiday...and that's good therapy.

Beetnick Cake?

My husband has very fond memories of something he calls "beetnick cake".  It was a single layered chocolate cake, with white frosting that was served in the cafeteria of Midway School, in Fellows, California.  He's asked me several times if I remember this cake (although I did not go to Midway School), he asks friends if they remember this cake (none of whom went to school with him either), and every time we're at a deli or restaurant serving a chocolate sheet cake with white frosting, he will ask if it is beetnick cake.  We have yet to run into a cake with that name.
Over the three day weekend, the sun was shining in through the sliding glass door of our kitchen, and I felt like cooking something up for my husband.  I pulled out an old Pillsbury cookbook. Published in 1969 - the year of my birth!  And, might I go off on a tangent for just a minute to exclaim how much I love and treasure old cook books!  They have a wealth of knowledge that the generations growing up without home economics classes will never be exposed to!  There are ingredients and measurements that no longer exist, and a seemingly inexhaustible variety of ways to stretch the most common and least expensive ingredients into delicious dishes.  Buy them up at yard sales whenever you see them!

Can you read the price of this hard covered cookbook, in the upper right hand corner?  $3.95!  So, I began looking through this book for "beetnick cake", and found nothing.  But, I did find a cake called, "Beat 'N Bake Cocoa Cake"....Say it fast a couple of times...do you think a young boy might hear this and think the grown up said "beetnick cake"?  That's exactly my theory.

Beat 'N Bake Cocoa Cake

1 1/2 C all purpose flour

3/4 C sugar

1/4 C unsweetened cocoa

1 tsp soda (I assumed baking soda)

1/2 tsp salt

1 tsp vanilla

1 C cold waer

1/4 C cooking oil (when's the last time you read "cooking" oil in a recipe?!)

1 Tbs vinegar

Preheat oven to 350 degrees.  Grease bottom only of an 8-inch square pan.  

Now the rest of the directions read that these ingredients are to be mixed right in the baking pan with a fork, but I could not bring myself to scrape a fork around the bottom of my shiny new baking pan, so I mixed the ingredients in my kitchenaid.

Combine flour, sugar, cocoa, soda, and salt.  Blend in vanilla, water, oil, and vinegar.  Mix well.  Bake for 30 to 35 minutes, or until top springs back when touched lightly in center.  Cool completely before frosting.

I removed the cake from the pan and frosted it with a vanilla buttercream frosting - the recipe for which is also found in the Pillsbury cookbook:

Vanilla Buttercream Frosting

3 Tbs softened butter

2 C confectioners' sugar

1/2 tsp vanilla

dash of salt

4 Tbs milk or light cream (I used half & half)

Cream the butter, with a mixer and add confectioners' sugar, vanilla, salt and milk.  Mix until frosting is thick enough to spread, but smooth and creamy.

The finished and frosted cake reminds me of "snack cake".  Not sure where in my childhood I heard that term, but that is what comes to mind...

The cake is moist and chocolatey without being overly sweet...my children like it...my husband says it's good, but still isn't sure this is THE beetnick cake of his childhood.

I did google "beetnick cake" and found recipes.  Whether spelled "beetnick" or "beatnick", there were cake recipes with pureed, mashed, and grated beets.  I'm sure these recipes were not served out at Midway School.....I'm pretty sure...