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Chocolate Cake (w/ Beets)


A search for a naturally-colored "Red Velvet" cake led to this delicious dessert. Alas, experiments using beets to recreate the beautiful, rich red color of the classic Red Velvet Cake proved futile, but a wonderful "Chocolate" cake was discovered in the process. 

For homemakers looking for ways to incorporate more healthy ingredients into the family's diet, this recipe may help. It has very little actual chocolate in it, and spices can be added to change it up some. But the beets, which are added raw (and processed until finely chopped) add moisture and body. Not to mention, they do give this cake a rich, dark color, and bring a few extra nutrients to the table as well. Serves 8 or so. 


Cake Ingredients:     
  • 1 1/4 c. peeled, chopped red beets
      (approx. 1 med. lg. beet; about 1/2 lb. before peeling)    
  • 1 1/4 c. all-purpose flour    
  • 2 TBS. cocoa powder    
  • 1/2 tsp. baking powder    
  • 1/2 tsp. baking soda    
  • 1/2 tsp. salt    
  • 2 large eggs, room temp.    
  • 1/2 c. buttermilk, room temp.    
  • 3/4 c. sugar    
  • 1/3 c. vegetable oil    
  • 1/2 tsp. white distilled vinegar    
  • 1/2 tsp. vanilla extract 

Frosting Ingredients:     
  • 3 tablespoons flour    
  • 1 c. sugar    
  • 1 cup milk    
  • 1 teaspoons vanilla    
  • 1 cup butter 

Preheat oven to 350 degrees. Butter 2- 8" pans. Process dry ingredients together, or hand mix well, being sure to break up any clumps of cocoa powder: > 1 1/4 c. flour > 1/2 tsp. baking powder > 1/2 tsp. baking soda > 1/2 tsp. salt > 3/4 c. sugar >  2 TBS. cocoa powder  

Peel beets, cut into small pieces: > 1 1/4 c. peeled, chopped red beets  Process beets until finely chopped. Set aside in medium bowl.  In a separate bowl (or in a glass measuring cup), mix: > 1/3 c. buttermilk > 1/3 c. oil > 2 eggs > 1/2 tsp. vanilla extract > 1/2 tsp. white distilled vinegar 

Stir dry ingredients into the processed beets. Slowly stir wet ingredients in as well, mixing until smooth. Bake in the oven for 25-35 minutes, until puffed and a toothpick in center comes out clean. Cool, frost.  

Frosting 

Choose a larger, microwaveable bowl (quart-size or larger) to mix flour and sugar in, as mixture might bubble up some- this will reduce chances of spills in the microwave. To the large, microwaveable bowl, mix together: > 1 cup sugar > 3 tablespoons flour 

In separate, smaller bowl, microwave 1 minute or so, until hot: > 1 cup milk 

Add hot milk to flour/sugar mix slowly, to avoid lumps. Microwave 2 minute more, stir. Return to microwave for only 30 seconds, if necessary, until mixture's bubbly hot. (Watch to make sure it doesn't bubble over.)

Add to hot milk/flour/sugar mix: > 1 tsp. vanilla 

Cover bowl with plastic; cool completely in refrigerator. 

To a standing mixer, add: > The sugar/flour/milk mix > 1 c. butter, room temperature

Cream until light, on high speed, until very fluffy. Split cakes to make four layers; frost the layers and outside of cake.
   

Favorite Quotes

Romans 1:20 (NIV):

"For since the creation of the world God's invisible qualities--his eternal power and divine nature--have been clearly seen, being understood from what has been made, so that men are without excuse."