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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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The first time I baked this cake, my son loved its moistness, and he couldn't taste the beets.Peggy Van Arsdale, Crosswicks, New Jersey Ingredients:
1 cup grated peeled uncooked beets (about 2 medium) |
2 teaspoons lemon juice |
4 eggs |
1-1/4 cups butter, melted |
1/2 cup milk |
2 tablespoons honey |
2 teaspoons vanilla extract |
2-1/2 cups king arthur unbleached all-purpose flour |
2 cups sugar |
1/2 cup baking cocoa |
2 teaspoons baking soda |
1 teaspoon salt |
frosting: |
1 package (3 ounces) cream cheese, softened |
1/4 cup heavy whipping cream |
1 teaspoon vanilla extract |
3-3/4 cups confectioners' sugar |
dash salt |
1/4 cup finely chopped walnuts, optional |
Directions:
1. In a small bowl, toss beets with lemon juice; set aside. In a bowl, beat the eggs, butter, milk, honey and vanilla. Combine the flour, sugar, cocoa, baking soda and salt; add to egg mixture and beat just until blended. Stir in beet mixture.
2. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. For frosting, in a bowl, beat the cream cheese, cream and vanilla until smooth. Beat in confectioners' sugar and salt. Spread over cooled cake. Sprinkle with nuts if desired. Yield: 12-15 servings.
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