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Polish Beet Cake

 Polish Beet Cake
I MAKE this cake a lot because everyone loves it. It’s a hit for all occasions. The secret is not to tell anyone it’s a beet cake. The beet flavor doesn’t take over but makes the cake nice and moist. --Patricia Skalitzky, Oxford, Wisconsin
12 ServingsPrep: 40 min. Bake: 45 min. + cooling

Ingredients

  • 1-1/2 cups sugar
  • 1 can (15 ounces) diced beets, drained
  • 1 cup canola oil
  • 3 eggs
  • 2 ounces unsweetened chocolate, melted and cooled
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup warm milk (110° to 115°)
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • FROSTING:
  • 1 cup butter, softened
  • 1 cup sugar
  • 3/4 teaspoon McCormick® Pure Vanilla Extract

Directions

  • In a large bowl, beat the sugar, beets, oil, eggs, chocolate and
  • vanilla until well blended. Combine the flour, baking soda and salt;
  • gradually beat into sugar mixture until blended. Pour into a greased
  • and floured 10-in. fluted tube pan.
  • Bake at 350° for 45-55 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before removing from
  • pan to a wire rack to cool completely.
  • For frosting, in a large bowl, beat butter and sugar until fluffy.

2 of 2

Polish Beet Cake (continued)

Directions (continued)

  • Beat vanilla. Gradually beat in milk, 1 tablespoon at a time, until
  • smooth. Frost top and sides of cake. Refrigerate leftovers. Yield:
  • 12 servings.
Nutritional Facts: 1 serving (1 slice) equals 571 calories, 36 g fat (13 g saturated fat), 95 mg cholesterol, 448 mg sodium, 59 g carbohydrate, 1 g fiber, 5 g protein.