Chocolate Beet Cake

A delicious and moist chocolate beet cake where you won't even taste the beets!

Serves: a 9 inch round cake

Prep Time: 25-30 min

Cooking Time: 45 min

Total:  70 min

Ingredients

3 medium beets, making 1 1/2 cups pureed
2 cups flour
1 1/2 cups sugar
1/2 cup cup unsweetened cocoa powder
1 1/4 tsp. baking soda
salt
2 eggs
3/4 cup warm water or beet juice
1/4 cup vegetable or canola oil
1 tsp. vanilla extract

Directions

1. Peel and chop beets into medium chunks. Place in a saucepan and cover with water. Boil over medium heat for about 20 minutes, until beets are tender. Transfer beets to a food processor, setting the beet water aside, and process to a puree.
2. In a large mixing bowl combine flour, sugar, cocoa powder, baking soda and salt.
3. In another bowl whisk eggs, beet puree, oil, vanilla and warm water or beet juice.
4. Add wet mixture into the dry bowl and stir until combined.
5. Transfer batter to a greased and floured 9-inch baking pan and bake at 350F for 45 minutes, or until an inserted cake tester comes out clean.
6. Allow to cool for 15 minutes before removing from the pan. Wait until fully cooled to decorate with icing.

Recipe from marthastewart.com