Chocolate Beet Cake
Great cake with an unexpected ingredient - beets! Received great reviews at out birthday party. Would definately bake again."This recipe was great!! I received some fresh beets and decided to give this recipe a try. I had to half the recipe because didn't have enough beets once they were cooked and mashed. I ended up making cupcakes because I was not sure that I would have enough batter for anything else." - Bmcanally
Yield: 1 Ready in 45 minutes
32 people trying soon
Verified by stevemur
|2 cupsbeets; mashed, cooked|
|2 1/2 cupsSugar|
|1 tablespoonPure vanilla extract|
|2 1/2 cupsFlour|
|2 1/2 stickButter|
|2 teaspoonBaking soda|
|1 stick; softened|
|2 cupPowdered sugar; sifted|
|2/3 cupCocoa powder|
|1 teaspoonVanilla extract|
|4 ounceCream cheese; softened|
Chocolate Beet Cake Preparation
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 pured 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.
Mix all ingredients together and beat until smooth and creamy.
Liberally cover top and sides of cooled cake. Eat!
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