Choco­late Beet Cake

The first time I baked this cake, my son loved its moist­ness, and he couldn’t even taste the beets.

Country Woman - - LET’S EAT | CELEBRATE - —PEGGY VAN ARSDALE

PREP: 20 MIN. BAKE: 35 MIN. + COOL­ING MAKES: 15 SERV­INGS

1 cup grated peeled un­cooked beets (about 2 medium) 2 tsp. le­mon juice

4 large eggs

1¹ ₄ cups but­ter, melted

¹ ₂ cup whole milk

2 Tbsp. honey 2 tsp. vanilla ex­tract

2¹ ₂ cups all-pur­pose flour 2 cups sugar

¹ ₂ cup bak­ing co­coa

2 tsp. bak­ing soda

1 tsp. salt

FROST­ING

3 oz. cream cheese, soft­ened ¹₄ cup heavy whip­ping cream 1 tsp. vanilla ex­tract

3³ ₄ cups con­fec­tion­ers’ sugar Dash salt

Chopped wal­nuts, op­tional

1. In a small bowl, toss beets with le­mon juice; set aside. In a bowl, beat the eggs, but­ter, milk, honey and vanilla. Com­bine the flour, sugar, co­coa, bak­ing soda and salt; add to egg mix­ture and beat just un­til blended. Stir in beet mix­ture.

2. Pour into a greased 13x9-in. bak­ing dish. Bake at 350° un­til a tooth­pick in­serted in the cen­ter comes out clean, 35-40 min­utes. Cool on a wire rack.

3. For frost­ing, in a bowl, beat the cream cheese, cream and vanilla un­til smooth. Beat in con­fec­tion­ers’ sugar and salt. Spread over cooled cake. If de­sired, sprin­kle with nuts.

1 PIECE 509 cal., 21g fat (12g sat. fat), 110mg chol., 534mg sod., 78g carb. (58g sug­ars, 1g fiber), 5g pro.

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