Red Beet Chocolate Cake

Ingredients

• 1 3/4 cups flour
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups sugar
• 2 eggs
• 1/2 cup canola oil
• 2 cups cooked beets, masted or pureed
• 6 Tbsp powdered cocoa
• 1 tsp vanilla

Instructions

1. Preheat oven to 350ºF
2. Greased or line (with parchment) a 13x9-inch baking pan
3. In a bowl, stir together flour, baking soda, cocoa, and salt
4. In a mixing bowl, combine sugar, eggs, and oil. Beat until smooth.
5. Add beets and vanilla, beat until smooth.
6. Gradually add dry ingredients, beating well after each addition.
7. Pour into baking pan and bake for 25 minutes, or until a knife comes out clean.
8. Cool in pan.

Notes

• Original recipe recommends sprinkling with confectioner’s sugar once cool, instead of frosting. The cake has always been too moist for the dusting to last.
• My notes say 1 cup of sugar is sufficient, but I was happy with the full amount on the most recent iteration.