Thursday, March 12, 2015

BEET CAKE


 Hi Stampers!

Thought I would post this awesome recipe that my Girlfriend Carolyne O'Neill recommend I try making, She said it is absolutely delicious even for the non beet fans out there! my girlfriends husband can't stand beets but when it comes to this delicious moist cake you don't even notice it, try surprising family and friends with this delicious recipe and then please let me know what they think!!!

Enjoy!!!!!!!

 

Servings: 16-20

 

Ingredients

  • 4 ounces semisweet chocolate, chopped
  • 1 cup butter, softened, divided
  • 1-1/2 cups packed dark brown sugar
  • 3 eggs
  • 2 cups pureed cooked beets
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • Confectioners' sugar

Directions

  • 1. In a microwave, melt chocolate and 1/4 cup butter; stir until smooth. Cool slightly. Meanwhile, in a large bowl, cream the remaining butter and brown sugar until light and fluffy. Beat in eggs.
  • 2. In a small bowl, combine the chocolate mixture, beets and vanilla.
  • 3. Beat into creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; gradually add to creamed mixture.
  • 4. Pour into a greased and floured 10-in. fluted tube pan. Bake at 375° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Before serving, dust with confectioners' sugar. Yield: 16-20 servings.

Nutritional Facts

1 serving (1 slice) equals 211 calories, 10 g fat (6 g saturated fat), 56 mg cholesterol, 294 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.

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