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