Taste of Home
Chocolate Beet Cake
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
YIELD: 15 servings.
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
Ingredients
-
1 cup grated peeled uncooked beets (about 2 medium)
-
2 teaspoons lemon juice
-
4 large eggs, room temperature
-
1-1/4 cups butter, melted
-
1/2 cup 2% 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:
-
3 ounces cream cheese, softened
-
1/4 cup heavy whipping cream
-
1 teaspoon vanilla extract
-
3-3/4 cups confectioners' sugar
-
Dash salt
-
Chopped walnuts, optional
Directions
-
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. If desired, sprinkle with nuts.
Nutrition Facts
1 piece: 509 calories, 21g fat (12g saturated fat), 110mg cholesterol, 534mg sodium, 78g carbohydrate (58g sugars, 1g fiber), 5g protein.
© 2024 RDA Enthusiast Brands, LLC