Recipe by origamifreak
My sister-in-law got this recipe from my brother's postdoc advisor's wife in Edmonton in the 1970's. It is a very moist chocolate cake with a surprise ingredient - beets! I have tried it with orange extract instead of peppermint, and it came out fantastic. You can also leave out the peppermint altogether if you want just plain chocolate.
- 1 1⁄2 cups sugar
- 2 eggs
- 1 cup oil
- 20 ounces pureed beets, in their juice (approx. 1 1/2 12-oz cans)
- 1 3⁄4 cups flour
- 6 tablespoons baking cocoa
- 1 1⁄2 teaspoons baking soda
- 1⁄4 teaspoon salt
- 1 teaspoon vanilla extract
- 3⁄4 teaspoon peppermint extract
Directions See How It's Made
- Preheat the oven to 350 degrees F (~176 degrees C).
- Blend the sugar, eggs, and oil in a bowl.
- Mix in the pureed beets. The original recipe called for draining the pureed beets. I think my oven might be hotter than it thinks it is, so I just leave the beet juice in, and it works out OK.
- Fold in the dry ingredients.
- Add the vanilla and peppermint flavors last.
- Pour into a 9x9 inch pan (or 9 inch round plus a couple of cupcakes). (9in =~ 229cm).
- Bake for 45 minutes or until a bamboo skewer comes out clean.
- Let cool in the pan until almost room temperature.
- This is a very moist cake, and it will fall apart if you rush this step.
- Sprinkle with powdered sugar or ice with real homemade frosting, such as "Silky Vanilla Butter Frosting" (recipe #23715).
- Didn't know it freezes well; thanks for the tip, BrutalKiss!