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Chocolate Beet Cake

 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.
Nutritional 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.