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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 12 |
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I MAKE this cake a lot because everyone loves it. Itâs a hit for all occasions. The secret is not to tell anyone itâs a beet cake. The beet flavor doesnât take over but makes the cake nice and moist. -Patricia Skalitzky, Oxford, Wisconsin Ingredients:
1-1/2 cups sugar |
1 can (15 ounces) diced beets, drained |
1 cup canola oil |
3 eggs |
2 ounces unsweetened chocolate, melted and cooled |
1 teaspoon vanilla extract |
1/2 cup warm milk (110° to 115°) |
1-3/4 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
frosting: |
1 cup butter, softened |
1 cup sugar |
3/4 teaspoon vanilla extract |
Directions:
1. In a large bowl, beat the sugar, beets, oil, eggs, chocolate and vanilla until well blended. Combine the flour, baking soda and salt; gradually beat into sugar mixture until blended. Pour into a greased and floured 10-in. fluted tube pan.
2. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. For frosting, in a large bowl, beat butter and sugar until fluffy. Beat vanilla. Gradually beat in milk, 1 tablespoon at a time, until smooth. Frost top and sides of cake. Refrigerate leftovers. Yield: 12 servings.
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