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Beet Cake

 Beet Cake
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.
16-20 ServingsPrep: 15 min. + cooling Bake: 45 min. + cooling


  • 4 ounces semisweet chocolate, chopped
  • 1 cup butter, softened, divided
  • 1-1/2 cups packed dark brown sugar
  • 3 eggs
  • 2 cups pureed cooked beets
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • Confectioners' sugar


  • In a microwave, melt chocolate and 1/4 cup butter; stir until smooth.
  • Cool slightly. Meanwhile, in a large bowl, cream the remaining
  • butter and brown sugar until light and fluffy. Beat in eggs.
  • In a small bowl, combine the chocolate mixture, beets and vanilla.
  • Beat into creamed mixture (mixture will appear separated). Combine
  • flour, baking soda and salt; gradually add to creamed mixture.
  • Pour into a greased and floured 10-in. fluted tube pan. Bake at
  • 375° for 45-55 minutes or until a toothpick inserted near the
  • center comes out clean. Cool in pan 10 minutes before removing to a
  • wire rack to cool completely. Before serving, dust with
  • confectioners' sugar. Yield: 16-20 servings.

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Beet Cake (continued)

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.