Chocolate Beet Cake

Chocolate Beet Cake

Chatting with a very nice lady about canning beets. She got 100 lbs. of beets as is planning on canning them. Put me in the mood for Chocolate Beet Cake. Moist and flavorful it is always a welcome guest at the party. The taste of the beets are subtle enough that even non-beet people like it. I think you will like it, too. It is made with cooked, then shredded beets. I often cook extra then freeze leftover shredded beets in the amount I’ll need for cake ( 1 1/2 cups).

Chocolate Beet Cake

2 cups all-purpose flour

1½ teaspoons soda

1/2 teaspoon salt

1 1/2 cups sugar

1/2 cup cocoa powder

3 large eggs, beaten

1 cup plus 2 tablespoons oil

1½ cups grated cooked beets

2 teaspoons vanilla

Powdered sugar, optional, or cream cheese frosting- recipe below

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.

Frosting recipe:

8 oz. Cream cheese, softened

3/4 c. powdered sugar- or more to taste

1 stick butter, room temperature

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