Red Beet Chocolate Cake
Yield
16 servingsPrep
15 minCook
25 minReady
8 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
unbleached all-purpose flour
sifted |
|
| 1 ½ | teaspoons |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 ½ | cups |
sugar
|
|
| 3 | large |
eggs
|
|
| 1 | cup |
vegetable oil
|
|
| 1 ½ | cups |
beets
pureed |
*
|
| 2 | ounces |
unsweetened chocolate
unsweetened, melted, cooled |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | x |
powdered sugar
sifted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
unbleached all-purpose flour
sifted |
|
| 7.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 355 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 237 | ml |
vegetable oil
|
|
| 355 | ml |
beets
pureed |
*
|
| 57.8 | ml/g |
unsweetened chocolate
unsweetened, melted, cooled |
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
powdered sugar
sifted |
*
|
Directions
Sift together the flour, baking soda and salt; set aside.
Combine sugar, eggs, and oil in a mixing bowl.
Beat with an electric mixer set at medium speed for 2 minutes.
Beat in the beets, cooled chocolate, and vanilla.
Gradually add dry ingredients, beating well after each addition.
Pour into greased 13 x 9 x 2-inch baking pan.
Bake in a preheated 350℉ (180℃) F oven for 25 minutes or until cake tests done.
Cool in pan on rack.
Cover and let stand overnight to improve flavor.
Sprinkle with confectioners' sugar.
