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Chocolate Beet Cake

The first time I baked this cake, my son loved its moistness, and he couldn't taste the beets.—Peggy Van Arsdale, Crosswicks, New Jersey

12-15 ServingsPrep: 20 min. Bake: 35 min. + cooling

Ingredients

1 cup grated peeled uncooked beets (about 2 medium)
2 teaspoons lemon juice
4 eggs
1-1/4 cups butter, melted
1/2 cup milk
2 tablespoons honey
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2 cups sugar
1/2 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
FROSTING:
1 package (3 ounces) cream cheese, softened
1/4 cup heavy whipping cream
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
Dash salt
1/4 cup finely chopped walnuts, optional

Directions

In a small bowl, toss beets with lemon juice; set aside. In a bowl,
beat the eggs, butter, milk, honey and vanilla. Combine the flour,
sugar, cocoa, baking soda and salt; add to egg mixture and beat just
until blended. Stir in beet mixture.

2 of 2

Chocolate Beet Cake (continued)

Directions (continued)

Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for
35-40 minutes or until a toothpick inserted near the center comes
out clean. Cool on a wire rack.
For frosting, in a bowl, beat the cream cheese, cream and vanilla
until smooth. Beat in confectioners' sugar and salt. Spread over
cooled cake. Sprinkle with nuts if desired. Yield: 12-15 servings.

Nutrition Facts: 1 serving (1 piece) equals 509 calories, 21 g fat (12 g saturated fat), 110 mg cholesterol, 534 mg sodium, 78 g carbohydrate, 1 g fiber, 5 g protein.