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I found this recipe handwritten in my grandmother's well-worn cookbook. I've made it many times, and my four grandchildren love it (they think it's just a moist chocolate cake). It's especially appropriate for this contest because our state is known as the beet-growing capital.
Nutritional Facts 1 serving (1 slice) equals 211 calories, 10 g fat (6 g saturated fat), 56 mg cholesterol, 294 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Beet Bundt Cake in Country August/September 1997, p51
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Reviewed on Jul. 22, 2012 by the4rascals
Great way to use extra beets! Delicious, moist cake, not too much beet flavor while eating, but there is a beet aftertaste.
Reviewed on Feb. 23, 2012 by skoeper
I'm curious if canned/jarred beets would work just as well??
Reviewed on Aug. 11, 2011 by Sierramomma
Even my kids happily eat beets when prepared this way! Very moist and delicious.
Reviewed on Aug. 07, 2010 by sherylee63
Moist, very good. I used 1 large, dark chocolate candy bar. Next time, I would use 1-1/2 to 2 candy bars, or add some extra chocolate chips. I steamed the beets for 30 minutes, peeled and pureed them while still hot. Worked well
Reviewed on Jul. 18, 2010 by jsonnett2
This cake exceeded all of my expectations. I am not a fan of beets, but we receive several from our co-op every week. I tried this cake and couldn't taste the beets in it. Even my husband, a chocoholic, loved it!
Reviewed on Jun. 30, 2010 by His4life
I'm curious as to why there are strawberries, not beets, in the picture? :)
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