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Chocolate Beet Cake Recipe

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This recipe for Chocolate Beet Cake is from The Pennay Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 c + 1 1/2 T unsweetened cocoa powder plus extra for the pans
3 medium-large red beets
2 sticks unsalted butter (1 c), softened
2 1/4 c granulated sugar
4 large eggs, room temperature
1 t vanilla extract
2 1/2 c flour
2 t baking soda
pinch of salt
Directions:
Directions:
1. Preheat oven to 350º . Butter two 9-inch layer-cake pans. Sift cocoa into pans, coat, and tap out extra.

2. In a large saucepan, cover beets with lightly salted water (or no salt if desired), bring to a brisk simmer, and cook until a knife slips in easily (20-30 min). Drain, and cover with cold water. When beets are cool enough to handle, slip skins off, and quarter. Puree in a food processor. Measure 2 c of puree. Set aside.

3. Cream butter and sugar until fluffy. Beat in eggs, one at a time. Add the beet puree and vanilla, and mix well.

4. In a large bowl, sift together cocoa, flour, baking sode and salt. Add to wet ingredients in mixer and beat on low speed until smooth and combined.

5. Divide batter evenly between cake pans and bake for 40-45 minutes, rotating halfway through the baking time, until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, and turn onto racks to complete cooling.
Number Of Servings:
Number Of Servings:
Depends on the size of your pieces.
Personal Notes:
Personal Notes:
The batter is a deep pink/raspberry color before baked, but turns a nice deep brown by the time it is done.

Goes really well with the 'Fudge Frosting for Butter Cream/Choco Fudge Cake' in the original Mom's Recipe binder.

 

 

 

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