Chocolate Red Beet Cake
| Cake: | | |
| 2 | C. beets, mashed, cooked | 2/3 | C. good quality cocoa |
| 4 | eggs | 2-1/2 | sticks unsalted butter |
| 2-1/2 | C. raw or natural sugar | 1/2 | tsp. salt |
| 1 | Tbs. pure vanilla extract | 2 | tsp. baking soda |
| 2-1/2 | C. flour | | |
| Optional Chocolate Frosting: | | |
| 1 | stick butter, softened | 2/3 | C. cocoa powder |
| 4 | oz. cream cheese, softened | 1 | tsp. pure vanilla extract |
| 2 | C. powdered sugar, sifted | | |
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Cake:
Preheat oven to 350 degrees F. Have some bowls ready because you will
need to begin by keeping ingredients separate.
Cream the
butter and sugar together until well blended and smooth. Add
eggs, one at a time, beating after each addition. Add the
mashed or pureéd beets and mix well.
Sift the flour, cocoa,
and baking soda together. Mix these dry ingredients into the
wet. Combine well and beat until smooth.
Pour batter into a
greased 9" springform pan. You may also use a bundt-style pan
or a large loaf pan.
Bake for 50-60 min. or until toothpick
inserted into center comes out clean. If beets were very
moist, you may have to increase baking time.
Frosting:
Mix all ingredients together and beat until smooth and creamy.
Liberally cover top and sides of cooled cake. Eat!
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