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Prep 30 mins
Cook 1 hr
This is super moist and I promise you that you won't feel like you're eating a vegetable! I've included Grandma's old fashioned boiled frosting, but buttercream frosting or a dusting of powdered sugar is also good.
- 1 3⁄4 cups flour
- 1 1⁄2 cups sugar
- 1⁄2 cup cocoa
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 3 eggs, beaten
- 1 1⁄8 cups oil
- 1 teaspoon vanilla
- 1 1⁄4 cups beets, cooked and mashed
- 3 1⁄2 tablespoons flour
- 3⁄4 cup milk
- 1 pinch salt
- 1⁄2 cup butter, softened
- 1 teaspoon vanilla
- 2 drops almond extract
- 1 1⁄2 cups powdered sugar
- Combine the dry ingredients then add remaining ingredients, mixing until smooth.
- Bake in a greased 9x13 pan at 350 degrees for 45-55 minutes, until center is firm.
- Cool then frost if desired.
- To make frosting:.
- In a saucepan, mix the flour in a little of the milk till smooth, then add the remaining milk. Cook over a slow fire until thick, 2-3 minutes, stirring constantly. Stir briskly-this has a tendency to get lumpy!
- Remove from heat, stir in the salt and cool thoroughly in the refrigerator. This needs to be very cold.
- Beat in the butter until well creamed. Add the vanilla and almond extract and the powdered sugar. Beat with electric mixer until thick and creamy.
I needed to use my beets garden so thought I'd try this. I did not make the frosting and thought it was still good this way. Some people thought they could taste the beets after I told them what was in the cake but I could not. An Immersion blender was used to mash the beets. The only change I'd try will be to use applesauce for some of the oil. Made for *Zaar Cookbook Tag July 2009* game
I've tried a couple of different beet cake recipes, and this is one of the better ones I've found. It's not quite true that you can't tell you're eating beets -- you can definitely taste them, but it's a muted taste, mixed in with chocolate. I always make cupcakes -- cook for about 20 - 25 minutes, until toothpick comes out clean.