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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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There are other chocolate cake recipes here using beets but this one uses cocoa and other ingredients I have at home. I don't want to lose it but I haven't tried it yet. It's from Mrs. Arthur Eldridge from the Junior League of San Antonio. Ingredients:
3 eggs |
1 1/2 cups sugar |
1 1/2 cups vegetable oil |
1 1/2 cups beets, mashed, can use baby food |
1 1/2 cups flour |
3/4 teaspoon salt |
1/4 tablespoon baking soda |
1/2 cup cocoa |
1 teaspoon vanilla |
Directions:
1. Cream eggs with sugar.
2. Mix the oil and beets into the egg mixture.
3. Sift the flour, salt, baking soda, and cocoa into the beet mixture and blend.
4. Stir in the vanilla.
5. Grease a Bundt pan and pour the mixture into the pan.
6. Bake at 350 degrees F. for 30 minutes or until a toothpick comes out clean.
7. If you plan in icing the cake, let it cool at room temperature.
8. The cake stays moist for a long time.
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