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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (70g) Recipe makes 16 servings |
||
| Calories 279 | ||
| Calories from Fat 149 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.6g | 25% | |
| Saturated Fat 3.2g | 16% | |
| Monounsaturated Fat 4.7g | ||
| Polyunsaturated Fat 7.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 39mg | 13% | |
| Sodium 213mg | 8% | |
| Potassium 89mg | 2% | |
| Total Carbohydrate 31.4g | 10% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 19.8g | ||
| Protein 3.2g | 6% | |
Red Beet Chocolate Cake
By: ~Rita~
Mar 13, 2000
You can use a jar baby food beets, canned beets in water that you pureed (NOT pickled) or roast your own beets then puree. You will be very surprised at how good this is. In taste and for your health. Beets are high in carbohydrates and low in fat. Containing phosphorus, sodium, magnesium, calcium, iron, potassium, as well as fiber, vitamins A and C, niacin, folic acid, and biotin.
SERVES 16
Ingredients
- 1 3/4 cups flour, unbleached, sifted
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 3 large eggs
- 1 cup vegetable oil
- 1-1 1/2 cup beet, pureed (15 ounce can of beets in water, drained and pureed is 1 cup)
- 2 ounces unsweetened chocolate (Melt and cool the 2 1-oz squares of baking chocolate.)
- 1 teaspoon vanilla extract
- confectioners' sugar, sifted
Directions
1
Preheat oven to 350.2
Grease 13 x 9 x 2-inch baking pan.3
Sift together the flour, baking soda and salt; set aside.4
Combine sugar, eggs, and oil in a mixing bowl.5
Beat with an electric mixer set at medium speed for 2 minutes.6
Beat in the beets, cooled chocolate, and vanilla.7
Gradually add dry ingredients, beating well after each addition.8
Pour into prepared baking pan.9
Bake for 25 minutes or until cake tests done.10
Cool in pan on rack.11
Cover and let stand overnight to improve flavor.12
Sprinkle with confectioners' sugar.
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Browse similar recipes by category
- Course > Breads > Coffee Cakes
- Course > Desserts > Cakes
- Main Ingredient > Vegetables
- Main Ingredient > Chocolate
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
Featured Reviews for This Recipe
From: Chef #1418504
On Nov 26, 2009
What a wonderful recipe, so incredibly moist. I put some chocolate chips in the batter and when it was done I put chocolate icing on. What a wonderful way to sneak some extra veggies into unsuspecting kids. Thank's for posting.
From: FrVanilla
On Jun 29, 2009
I really enjoyed this cake. I used 1/2 cup applesauce with 1/2 cup oil and would keep it that way since it turned out sooo moist. Grest texture also. It doesn't taste like a regular chocolate cake, but I don't find it tastes like beet. A great way to sneek in some extra veggie.
From: Kasha
On Jul 14, 2007
Mine looks just like the photo. Anyone would like this and it has a wonderful texture. I used half oil, half aplasauce to cut down calories a bit, and 1 cup sugar and half a cup Splenda. I'll be making this again for sure. The food processor didn't get the beets to the texture I wanted, so I used the immersion blender on them after the food processor.
From: crazycookinmama
On Apr 4, 2005
This is a wonderfully delicious cake! I can't believe it is so moist and it doesn't even need frosting, the confectioners sugar is exactly right. I was very skeptical at first, and even when I popped it in the oven, I thought "I'm gonna end up throwing this out". Not a chance! My DH HATES Beets, and I'm gonna trick him into trying this cake. I know he's gonna gobble it up!!! Thanks RitaL for adopting this fabulous recipe!
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