Monday, November 5, 2007

Chocolate Surprise Cake

Surprise! There are beets hidden in this cake! And you will actually like it! It's a very surprising cake. It does have an odd but pleasant aftertaste and a HUGE amount of your daily iron, but no one would ever suspect it of containing beets.

1 ¾ cup all-purpose flour
6 tablespoons cocoa powder
1 ½ teaspoon baking powder
¼ teaspoon salt
1 can (19 oz) beets, drained and pureed
1 cup granulated sugar
½ cup packed brown sugar
¾ cup vegetable oil
¼ butter, softened
2 eggs
1 teaspoon vanilla extract

In a bowl sift together flour, cocoa powder, baking powder and salt. In a bowl with an electric mixer, combine beets, granulated sugar, brown sugar, oil, butter, eggs and vanilla. Beat slowly until blended, then on high for 1 to 2 minutes or until thoroughly mixed. Gradually blend in flour-cocoa mixture.Transfer batter to prepared baking pan and bake for 40 minutes or until toothpick inserted in center comes out clean. Cool on a wire rack before serving.

7 comments:

JenKneeBee said...

Beet's in chocolate cake? Does it still taste like normal chocolate cake? I love "surprise" recipes like this where there are unusual ingredients.

Beck said...

Oh, it's a very good, dense little chocolate cake. It has a vaguely odd but not at all unpleasant aftertaste and has been a hit every time I've made it.

Heather said...

Hmmm--I wonder what it is like sans chocolate. I mifht goive it a shot since Rachel can't have chocolate and Ihave used beets to color things before--interesting concept. Esther's birthday is next week and I could try this and if it wasn't suitable mess with it till I get something decent and give the regular kids real cake. :)

Pieces said...

Do you frost it? I'm supposed to make a chocolate birthday cake for next weekend--would this fly? I would love to see the look on their faces when I tell them what they just ate.

Beck said...

A nice butter icing would set it off nicely, or you could just sprinkle confectioner's sugar on top and call it a day - it's very moist, so you don't NEED an icing. And it's a good little cake, so long as you don't announce going in what it IS.

edj said...

I like that this uses canned beets. I recently read a cookbook that wants me to buy fresh beets, boil them forever, puree, measure into little bags, place in freezer, and have ready to add to things, all the while keeping it a shh! secret from the kids. Little too complicated for me. I'll try yours instead.

Nowheymama said...

While I'm here poking around again, I should tell you that this is my daughter's favorite cake. We make it with DF margarine and she asks for it more frequently than I make it. I should always keep beets on hand for her, poor baby.