Grandma's Chocolate Beet Cake |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This is super moist and I promise you that you won't feel like you're eating a vegetable! I've included Grandma's old fashioned boiled frosting, but buttercream frosting or a dusting of powdered sugar is also good. Ingredients:
1 3/4 cups flour |
1 1/2 cups sugar |
1/2 cup cocoa |
1 1/2 teaspoons baking soda |
1/2 teaspoon salt |
3 eggs, beaten |
1 1/8 cups oil |
1 teaspoon vanilla |
1 1/4 cups beets, cooked and mashed |
3 1/2 tablespoons flour |
3/4 cup milk |
1 pinch salt |
1/2 cup butter, softened |
1 teaspoon vanilla |
2 drops almond extract |
1 1/2 cups powdered sugar |
Directions:
1. Combine the dry ingredients then add remaining ingredients, mixing until smooth.
2. Bake in a greased 9x13 pan at 350 degrees for 45-55 minutes, until center is firm.
3. Cool then frost if desired.
4. To make frosting:.
5. In a saucepan, mix the flour in a little of the milk till smooth, then add the remaining milk. Cook over a slow fire until thick, 2-3 minutes, stirring constantly. Stir briskly-this has a tendency to get lumpy!
6. Remove from heat, stir in the salt and cool thoroughly in the refrigerator. This needs to be very cold.
7. Beat in the butter until well creamed. Add the vanilla and almond extract and the powdered sugar. Beat with electric mixer until thick and creamy.
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