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.
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- 1Preheat the oven to 350 degrees F (~176 degrees C).
- 2Blend the sugar, eggs, and oil in a bowl.
- 3Mix 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.
- 4Fold in the dry ingredients.
- 5Add the vanilla and peppermint flavors last.
- 6Pour into a 9x9 inch pan (or 9 inch round plus a couple of cupcakes). (9in =~ 229cm).
- 7Bake for 45 minutes or until a bamboo skewer comes out clean.
- 8Let cool in the pan until almost room temperature.
- 9This is a very moist cake, and it will fall apart if you rush this step.
- 10Sprinkle with powdered sugar or ice with real homemade frosting, such as "Silky Vanilla Butter Frosting" (Silky Vanilla Butter Frosting).
- 11Didn't know it freezes well; thanks for the tip, BrutalKiss!
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Nutritional Facts for Maritimer's Mint Chocolate Beet Cake
Serving Size: 1 (1456 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 4377.8
- Calories from Fat 2119
- Total Fat 235.5 g
- Saturated Fat 34.4 g
- Cholesterol 423.0 mg
- Sodium 3061.0 mg
- Total Carbohydrate 542.9 g
- Dietary Fiber 28.0 g
- Sugars 348.0 g
- Protein 51.1 g