Wednesday, July 14, 2010

Beet cake!

Ever wonder what to do with the abundance of beets (from your garden or CSA or that can that has been sitting in your pantry for months)? Well, after tasting this recipe, I would highly recommend it!! The recipe originally comes from "Simply in Season" as shared with our weekly plowshare, but I was missing some ingredients, so modified it a bit. Here is the modified version:

Chocolate Beet Cake (dense, more brownie-like)

Puree in blender until smooth, set aside:
* 3 c. beets, cooked, peeled and chopped
Combine in large mixing bowl and beat well:
* 1c. sugar
* 3 eggs
Add along with pureed beets and beat well:
* 1/2 c. cocoa
* 2 T. vanilla
Gradually sift into batter, mixing till blended:
1.5 c. flour
* 1 c. whole wheat flour
* 2 t. baking soda
* 1 t. cinammon

Pour batter into greased 9"x13" pan. Bake at 350 for 40-50 minutes. Allow to cool completely then top with your favorite frosting. (Alternative to frosting, sprinkle 1/2 c. chocolate chips and 1/2 c. chopped nuts on top before baking.)

After cooking the beets (from our garden) yesterday, I chopped and blended them today with some water into three cups of brilliant fuscia puree:

After adding all the ingredients, it dulled a little, but was still a very pretty pink:

After 40 minutes in the oven, in the glass pan, the beets became hidden in the cocoa goodness:

And, finally, even though it wasn't completely cooled, we cut it and slathered a little frosting on to enjoy warm, melty, beet cake!

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