Maritimer's Mint Chocolate Beet Cake

Recipe by origamifreak
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    cups sugar
  • 1
    cup oil
  • 20
    ounces pureed beets, in their juice (approx. 1 1/2 12-oz cans)
  • 1 34
    cups flour
  • 6
    tablespoons baking cocoa
  • 1 12
    teaspoons baking soda
  • 14
    teaspoon salt
  • 1
    teaspoon vanilla extract
  • 34
    teaspoon peppermint extract
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DIRECTIONS

  • 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!
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