Chocolate Beet Cake Recipe

5 1 2
Chocolate Beet Cake Recipe
Chocolate Beet Cake Recipe photo by Taste of Home
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Chocolate Beet Cake Recipe

Read Reviews
5 1 2
Publisher Photo
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
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + cooling
MAKES:
12-15 servings
TOTAL TIME:
Prep: 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.
Pour into a greased 13x9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in 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.
Originally published as Chocolate Beet Cake in Taste of Home August/September 2002, p49

Nutritional Facts

1 piece: 509 calories, 21g fat (12g saturated fat), 110mg cholesterol, 534mg sodium, 78g carbohydrate (58g sugars, 1g fiber), 5g protein.

  • 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
  1. 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. Pour into a greased 13x9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  3. 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.
Originally published as Chocolate Beet Cake in Taste of Home August/September 2002, p49

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MY REVIEW
crankyankee User ID: 7233510 135488
Reviewed Feb. 7, 2014

"very moist"

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