Chocolate Beet Cake

Published July 8, 2012

Chocolate Beet Cake

This post goes out to all my friends in the NEO foodies group. Our first annual potluck was an explosion of passion, fun, love, energy and great food. I want to name all of you- but fear I will forget too many. I will try, though. Thanks to Larry and Rai Collins for hosting and for the idea to begin with. Kay Ryan, Susie Sharp, Kevin Scheuring ( grill master), Pat Hartmann, Liga Zemesarajs, Judy Novak, Diane Sikorski, Timothy Smith, Quintin Brail, Nancy Heller and even a surprise visit from Ryann Anderson. So fun putting names and faces together. Thanks, too, to Linda and T.J. Roby for letting me park at their house and for being such dear friends for so many years. So many people worked so hard to make it a success. Weather was perfect and staying to watch the sunset by the lake was the perfect end to a perfect day.

My contribution was a chocolate beet cake that was enjoyed by many. As promised I am posting the recipe for all of you. Love and hugs!!

Chocolate Beet Cake

2 cups all-purpose flour

1½ teaspoons baking soda

1/2 teaspoon salt

1 1/2 cups sugar

1/2 cup cocoa powder

3 large eggs, beaten

1 cup plus 2 tablespoons vegetable oil, Canola or corn oil

1½ cups grated cooked beets

2 teaspoons vanilla

Powdered sugar, optional

Preheat oven to 350°. Combine flour, soda, salt, sugar and cocoa in a bowl; set aside. In a mixing bowl, combine the eggs and oil. Beat in vanilla and continue beating until well blended. Slowly beat in dry ingredients until well mixed; stir in beets. Pour into a greased and floured 9×13-inch baking pan. Bake at 350° for 25 to 35 minutes, or until cake bounces back when touched lightly with finger. Cool in pan on a rack. Frost cooled cake or dust with powdered sugar.

Cream Cheese Frosting

8 oz. Cream cheese, softened

3/4 c. powdered sugar

1 stick butter, room temperature

Beat all together until fluffy. Frost cake and refrigerate until ready to eat.

Posted in Cooking