chocolate beet cakeSubmitted by: JWOURMS
IntroductionOriginally found at:
I've made several alterations though Originally found at:
I've made several alterations though
1 cup grated peeled uncooked beets (about 2 medium)
2 teaspoons lemon juice
4 medium eggs
1 cup buttermilk
1/2 cup creme fraiche or sour cream (low fat)
2 tablespoons honey
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 cups sugar
1/2 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
In a small bowl, toss beets with lemon juice; set aside. In a bowl, beat the eggs, buttermilk, creme fraiche, honey and vanilla. Combine the flour, sugar, cocoa, baking soda and salt; add to egg mixture and beat just until blended. Stir in beet mixture.
(Pour into 4, 3" round cake pans bake at 160oCelcius for 21 minutes. Makes 13 small cakes. Portion is 1/2 a cake.)
OR follow original recipe and...Pour into a greased 13-in. x 9-in. baking dish. Bake at 350Â° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-15 servings.
Number of Servings: 26
Recipe submitted by SparkPeople user JWOURMS.
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Very good! The beet just melted into the cake. I used 1C buckwheat flour & 1/5C white, eggbeaters, and plain nonfat yogurt instead of creme fraiche (it's what I had). Turned out moist & slightly dense - which is how I like it! It also worked perfectly frozen as the base for an ice cream cake. - 10/15/12