Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Ingredients:
- 1-3/4 cups all-purpose flour
- 1-1/2 tsp baking powder
- 1/4 teaspoon salt
- 1 can (15 oz) whole or quartered beets (not pickled), drained (reserve liquid)
- 1-1/4 cups granulated sugar
- 1 cup vegetable oil
- 1/2 cup beet juice
- 3 large eggs
- Vanilla extract 1 teaspoon
- 4 places (1 ounce each) unsweetened chocolate, melted
- Chips 1 cup semi-sweet chocolate
Preparation:
In a medium bowl, measure the flour, baking powder and salt. Whisk to blend. Set aside.
Puree drained beets in a food processor or blender difficult. Pour into a large bowl. Add the sugar, vegetable oil and 1/2 cup reserved mix beet juice and beet puree and smooth on medium speed until. Add eggs and vanilla extract, mixing until fully incorporated.
Add the flour mixture to the beet mixture. The use of the average speed, mixing at least two minutes scraping the sides often. Add the sugar, melted chocolate and mix until well blended.
Pour. In baking dish Chocolate chips evenly over the top of the pulp. Bake is used for 30-35 minutes or until toothpick in the center comes out clean. Do not overcook, or it will dry. Cool to room temperature.
This cake is moist and delicious and unadorned. However, if you want to dress up, you can frost and icing sugar to sift with your favorite frosting.
Yield: 36 to 48 parts, depending on the size of the average
Chocolate Beet Cake Recipe Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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