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Monday, May 25, 2015

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!

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