As previously stated here, this is the time of year where I need to creatively find ways to use vegetables given to us to avoid waste.
I bravely accepted some beets from a friend, hoping for the best, and sure enough, the internet didn’t let me down. I made a chocolate beet cake with homemade fudge frosting. It somewhat has the texture and taste of carrot cake. The first cake was such a hit that I have made it several more times.
I must warn you, though, to proceed only when anyone who faints at the sight of blood, like this blog’s co-writer Corbin is not around when peeling and grating the beets.
Here is the recipe, with most credit to be given to Mizz Nezz:
- 4 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 2 cups flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp cinnamon
- 2 tsp vanilla
- 3 cups shredded fresh beets
- 1 cup mini chocolate chips
- Heat oven to 350 degrees. non-stick spray 13×9 baking pan
- beat eggs, sugar, and oil until light and fluffy
- sift together flour, baking powder, baking soda, and cinnamon and add to egg mixture mix well.
- add vanilla and beets
- beet for 1 minute on medium
- stir in chocolate chips
- pour into pan and bake for 45 minutes or until pick comes out clean
And here is the recipe for homemade fudge frosting, which requires cooling at one point, so go ahead and make it while the cake is cooling as well.
Quick Fudge Frosting
- 1 cup sugar
- 4 tbsp baking cocoa
- 4 tbsp butter
- 1/2 cup milk
- 2 tbsp light corn syrup
- 1/4 tsp salt
- 1 to 1 1/2 cups confectioners sugar
- 1 tsp vanilla
mix sugar and cocoa in medium saucepan.
add milk, corn syrup, and salt
heat to boiling, stirring frequently
boil vigorously 3 minutes, stirring occasionally
beat in confectioners sugar and vanilla
frost cooled cake
The end result should look something like this:
A surprised kid, a delicious cake, and a new found use for beets!