Tell people this is a red velvet cake and even the most ardent beet/veggie hater will never guess. I don't bother with frosting as hubby loves a scoop of burgundy cherry ice cream with his serving. I tend to plant a lot of beets so there are always 1 or 2 beet cakes in the freezer for chocolate emergencies.
Chocolate Beet Cake
• 2 cups all-purpose flour
• 1 ½ teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 ½ cups granulated sugar (can also use ¾ cup of Splenda and ¾ cup sugar)
• ½ cup cocoa powder
• 3 large eggs
• ½ cup vegetable oil, canola or corn oil
• ½ cup buttermilk
• 1 tablespoon vanilla
• 1 ½ to 2 cups of beet puree (approximately 1 pound of beet roots or use canned beets)
Grease and flour 9x13 pan. If you like a thicker cake, you can use an 8x8 pan and bake for 40-45 minutes
Preheat oven to 350 degrees
1. Prepare beets
a. Cook beets if using fresh. Cut into cubes.
b. If using canned beets, drain well
Place prepared beets into food processor and puree
2. Sift flour, baking soda, baking powder, salt, cocoa powder into a bowl and set aside.
3. Combine sugar, eggs, oil, buttermilk and vanilla until well blended.
4. Slowly add in dry ingredients and blend for 2 minutes.
5. Add pureed beets and blend well. Mixture will turn red
6. Pour batter into prepared pan.
7. Bake at 350 degrees for 25 to 35 minutes or until toothpick stuck near center of cake is clean.
8. Cool in pan on a rack.
Hope you enjoy!