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Red Beet Chocolate Cake

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Submitted by Jan Herbert

YIELD

16 servings

PREP

15 min

COOK

25 min

READY

8 hrs

Ingredients

1 ¾ 414
1 ½ 7.5
TEASPOONS ML BAKING SODA
½ 2.5
TEASPOON ML SALT
1 ½ 355
CUPS ML SUGAR
3 3
LARGE LARGE EGGS
1 237
CUP ML VEGETABLE OIL
1 ½ 355
CUPS ML BEETS
pureed *
2 57.8
OUNCES ML/G UNSWEETENED CHOCOLATE
unsweetened, melted, cooled
1 5
TEASPOON ML VANILLA EXTRACT
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 58g (2.0 oz)
Amount per Serving
Calories 266 53% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 40mg 13%
Sodium 139mg 6%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 3%
Sugars g
Protein 6g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 
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