Beet Cake
TOTAL TIME: Prep: 15 min. + cooling Bake: 45 min. + cooling
YIELD: 16-20 servings.
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.
Ingredients
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4 ounces semisweet chocolate, chopped
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1 cup butter, softened, divided
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1-1/2 cups packed dark brown sugar
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3 eggs
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2 cups pureed cooked beets
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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2 teaspoons baking soda
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1/4 teaspoon salt
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Confectioners' sugar
Directions
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1.
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.
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2.
In a small bowl, combine the chocolate mixture, beets and vanilla.
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3.
Beat into creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; gradually add to creamed mixture.
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4.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 375° for 45-55 minutes or until a toothpick inserted in 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.
Nutrition Facts
1 slice: 211 calories, 10g fat (6g saturated fat), 56mg cholesterol, 294mg sodium, 28g carbohydrate (18g sugars, 1g fiber), 3g protein.
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