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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 16 |
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I found this recipe handwritten in my grandmother's well-worn cookbook. I've made it many times, and my four grandchildren love it (they think it's just a moist chocolate cake). It's especially appropriate for this contest because our state is known as the beet-growing capital. Ingredients:
4 ounces semisweet chocolate, chopped |
1 cup butter, softened, divided |
1-1/2 cups packed dark brown sugar |
3 eggs |
2 cups pureed cooked beets |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking soda |
1/4 teaspoon salt |
confectioners' sugar |
Directions:
1. In a microwave, melt chocolate and 1/4 cup butter; stir until smooth. Cool slightly. Meanwhile, in a large bowl, cream the remaining butter and brown sugar until light and fluffy. Beat in eggs.
2. In a small bowl, combine the chocolate mixture, beets and vanilla.
3. Beat into creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; gradually add to creamed mixture.
4. Pour into a greased and floured 10-in. fluted tube pan. Bake at 375° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Before serving, dust with confectioners' sugar. Yield: 16-20 servings.
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