Red Velvet Beet Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
CAKE2 Beets, boiled1 1/2 cup white Flour1/2 cup whole wheat Flour 1 tsp. Salt1 tsp. Baking Soda1 cup Sugar1/2 cup Brown Sugar2 eggs3/4 cup Applesauce, unsweetened1 tbsp. Vanilla Extract10 oz Semi Sweet Chocolate ChipsICING6 oz Cream Cheese softened1 tbsp. Heavy Whipping Cream2 cups Powdered Sugar1/2 tsp. Vanilla Extract
Preheat oven to 350 degrees F.
Prepare fresh beets by washing them and cutting stalks about 2 inches long. Boil them for about 45-60 minutes until fork is easily inserted. Rinse in cool water and peel outer layer. Cut tips and stalks off. Puree the beets in the blender and set aside.
Sift flours with salt and baking soda and set aside.
In a large bowl, beat eggs, sugars, vanilla and applesauce. Slowly add wet ingredients to flour mixture, mixing well. Add beets and mix well. Add chocolate chips (reserve a few to sprinkle on top of cake). You can add red food coloring now if you want to try to preserve some of the red color through baking.
Pour into lightly greased pans (I use Pam baking spray and two 8 inch rounds). Top with remaining chocolate chips and bake at 350 degrees for 25-35 minutes. Use a toothpick or knife to check for doneness. Let cool before icing.
To make the icing, simply blend softened cream cheese with icing sugar and vanilla, mixing well with an electric mixer. You may want to add a little cream or more powdered sugar to make a nice creamy consistency.
You can layer the cakes together when you ice the cake, but I make two single layer cakes and usually give one away. It's fun to surprise someone and tell them they are eating a beet cake!
Serves 24
This is a special cake and is not meant to be a low calorie dessert. Everything in moderation!
Number of Servings: 24
Recipe submitted by SparkPeople user CAMILLE-LEON.
Prepare fresh beets by washing them and cutting stalks about 2 inches long. Boil them for about 45-60 minutes until fork is easily inserted. Rinse in cool water and peel outer layer. Cut tips and stalks off. Puree the beets in the blender and set aside.
Sift flours with salt and baking soda and set aside.
In a large bowl, beat eggs, sugars, vanilla and applesauce. Slowly add wet ingredients to flour mixture, mixing well. Add beets and mix well. Add chocolate chips (reserve a few to sprinkle on top of cake). You can add red food coloring now if you want to try to preserve some of the red color through baking.
Pour into lightly greased pans (I use Pam baking spray and two 8 inch rounds). Top with remaining chocolate chips and bake at 350 degrees for 25-35 minutes. Use a toothpick or knife to check for doneness. Let cool before icing.
To make the icing, simply blend softened cream cheese with icing sugar and vanilla, mixing well with an electric mixer. You may want to add a little cream or more powdered sugar to make a nice creamy consistency.
You can layer the cakes together when you ice the cake, but I make two single layer cakes and usually give one away. It's fun to surprise someone and tell them they are eating a beet cake!
Serves 24
This is a special cake and is not meant to be a low calorie dessert. Everything in moderation!
Number of Servings: 24
Recipe submitted by SparkPeople user CAMILLE-LEON.
Nutritional Info Amount Per Serving
- Calories: 219.9
- Total Fat: 6.7 g
- Cholesterol: 26.3 mg
- Sodium: 189.6 mg
- Total Carbs: 39.8 g
- Dietary Fiber: 0.7 g
- Protein: 3.1 g
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