became Chocolate Beet Snack Cake.
Is this a scary idea to you?! This cake is moist and delicious and there is no need to fear the beets! They are not discernible in this cake as beets, but simply add lots of nutrition, moisture, and a certain something that you can't quite put your finger on. Did you know that beets are rich in vitamins C and A as well as antioxidants and they have plenty of fiber as well. Here's my recipe for the brave!Chocolate Beet Snack Cake
Mix these ingredients in a medium bowl and set aside.
1C beet puree (can be made with canned beets in a food processor
with a small amount of added liquid)
1C applesauce
1 tsp vanilla
1 tsp cider vinegar
2 eggs, slightly beaten
1/3-1/2C vegetable oil, more oil means a denser cake, so it's personal preference
Mix these ingredients thoroughly and then combine gently with the beet mixture:
1 1/2C whole wheat pastry flour (or half whole wheat and half all-purpose)
1/2C cocoa
1/2C sugar
1/2C brown sugar
2 tsp baking soda
1/2 tsp salt
Pour into a greased 13x9 pan and bake at 325 for 35-40 minutes or until toothpick comes out clean. Let cool before cutting. Needs only a little sprinkling of powdered sugar for topping if you like.
Tip - try cutting moist cakes like this and brownies with a plastic knife. For some reason the cake or brownies are less apt to stick to the plastic knife, resulting in cleaner lines as you're cutting through.