This deliciously moist beet cake does not have a hint of beet in it once it comes out of the oven. Mouth-watering aromatic cake in a rich beige color, it is delicious served plain, or frosted, with tea or coffee. And the "secret ingredient"? They will never know unless you tell.
Beet Cake Recipe
Preparation time: 15 min Cooking time: 50 min
2 cups (about 3 small) beets, cooked, peeled and chopped
½ cup applesauce
1½ cups sugar
½ cup oil
½ cup plain yogurt
½ baking cocoa
1½ teaspoon vanilla
1½ cups flour
1 cup whole wheat flour
1½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup chocolate chips and/or walnuts
Purée beets and applesauce in a blender until smooth and set aside.
In a large mixing bowl, combine and beat with electric mixer eggs, sugar, oil and yogurt. Add pureed beet mixture, cocoa, vanilla, and beat for another90 seconds
Gradually add flour to the batter along with baking soda, salt and cinnamon. Stir gently with a spoon until well blended. Mix in chocolate chips and/or walnuts.
Preheat oven to 350F. Pour the batter into greased 9 x 13-inch baking pan and bake for 40-50 minutes until the toothpick, or the knife, inserted in center comes out clean.