(All photos in this blog were taken by me, Doris)
So, tell me! WHAT cake starts out like this…?
Above: I needed 2 cups of ‘beet puree’, so, leaving just a nub of ‘top’ and ‘root’ on 5-6 beets so they wouldn’t ‘bleed’ their juice into the water, I boiled them until a bit tender. Then, by immediately putting them into cold water, their peelings slipped off very easily. After peeling, I trimmed the rest of their top/root and any other ‘negative spots’ off. Next, I sliced them up a bit and pureed them in the food processor (I think a blender would work for that, too). I let the puree cool just slightly before proceeding with the rest of the recipe.
Below: This is what my 2 cups of puree looked like.
Below: This is a picture of how the ‘complete’ cake batter looked like when going INTO the panggangan (it’s quite RED, huh!)…
Below: Here is a close-up of a dark BROWN
cake that came from RED batter!….
My ‘taste testers’ really liked this cake– it has a dense crumb, and tastes more like a spice cake than anything else. I don’t know about when it was warm or at room temperature but, after being refrigerated overnight like it was, there was absolutely NO ‘beet taste’, but not a whole lot of chocolate flavor, either. It is a ‘keeper’ recipe for us!!!
- 4 ounces semisweet chocolate, chopped (I think just 2 ounces would be plenty if you use the 60% dark chocolate). I like to use ‘chocolate chips’ for this so I don’t have to chop it.
- 1 cup butter, softened (divided into 3/4 cup and 1/4 cup portions)
- 1-1/2 cups packed dark brown sugar
- 3 eggs
- 2 cups pureed cooked beets
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 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.
- In a small bowl, combine the chocolate mixture, beets and vanilla.
- Beat into creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; gradually add to creamed mixture.
- Pour into a greased and floured 9×13″ pan. Bake at 350-degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. (Depending on how your panggangan bakes, you might want to check it a bit before 35 minutes are up.) Before serving, dust with confectioners’ sugar OR frost with cream cheese frosting (recipe below).
Nutritional Facts1 serving (1 slice) equals 211 calories, 10 g fat (6 g saturated fat), 56 mg cholesterol, 294 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.
CREAM CHEESE FROSTING
4 oz. cream cheese, softened
4 oz. butter, softened
2 cups powdered sugar
1 teaspoon vanilla
(Personally, I think just half of this FROSTING recipe is enough for a 9×13″ cake.)
There are various recipes around for beet cake– some are very old. I found this one on the Taste of Home website. Another similar recipe is listed on the website of Straight From the Farm. As I said above, this recipe is a ‘keeper’!!
Source Recipe: http://milkmaidrecipebox.blogspot.com