Maritimer's Mint Chocolate Beet Cake
Total Time: 55 mins
Preparation Time: 10 mins
Cook Time: 45 mins
Ingredients
- 1 1/2 cups sugar
- 2 eggs
- 1 cup oil
- 20 ounces pureed beets, in their juice (approx. 1 1/2 12-oz cans)
- 1 3/4 cups flour
- 6 tablespoons baking cocoa
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 teaspoon peppermint extract
Recipe
- 1 preheat the oven to 350 degrees f (~176 degrees c).
- 2 blend the sugar, eggs, and oil in a bowl.
- 3 mix in the pureed beets. the original recipe called for draining the pureed beets. i think my oven might be hotter than it thinks it is, so i just leave the beet juice in, and it works out ok.
- 4 fold in the dry ingredients.
- 5 add the vanilla and peppermint flavors last.
- 6 pour into a 9x9 inch pan (or 9 inch round plus a couple of cupcakes). (9in =~ 229cm).
- 7 bake for 45 minutes or until a bamboo skewer comes out clean.
- 8 let cool in the pan until almost room temperature.
- 9 this is a very moist cake, and it will fall apart if you rush this step.
- 10 sprinkle with powdered sugar or ice with real homemade frosting, such as "silky vanilla butter frosting" (silky vanilla butter frosting).
- 11 didn't know it freezes well; thanks for the tip, brutalkiss!
No comments:
Post a Comment