Remember my chocolate mint brownies ?
I can’t stop thinking about them. A) because they were good, and B) because the spinach frosting made me feel so clever.
I like dessert. I like vegetables. I like vegetables in my dessert. (Although I don’t think I like dessert in my vegetables…)
Long ago, for my wedding, my mom was certain that I needed red velvet cake at the reception. No one knows why this was so important to her, including her.
Do you know what makes red velvet cake “red”?
Now, I’m no fanatic. My kids get all the immunizations their pediatrician recommends and they’ve been known to ingest high fructose corn syrup. But I don’t need them eating food coloring.
And Red Velvet Beet Cake was born.
The finished product was delightful. A crusty exterior with a soft, burgundy interior.
A sprinkle of powdered sugar…
Look at that crumb!
This cake can’t be “beet”!
Sorry, I had to do it…
Red Velvet Cake
1 1/2 cups puréed, cooked beets
1/3 cup oil
1 cup brown sugar
1 tsp vanilla
1/2 cup melted dark chocolate chips
1 cup whole wheat pastry flour
1/2 cup all purpose flour
2 tsp baking powder
1/4 tsp salt
In a large bowl, combine beet purée, oil, sugar, vanilla. Once mixed thoroughly, add melted chocolate.
In a small bowl, combine flour, salt and baking powder. Add flour mixture to beet mixture. Stir until just combined. Pour into greased bundt pan. Bake at 375 for 35 minutes. Let rest for 10 minutes. Invert onto cake plate and sprinkle with powdered sugar.