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Can’t Be Beet Cake recipe

Here’s a way to get the kids to eat theirveggies without them having the slightest clue! This is a healthierversion of the classic Red Velvet Cake, complete with a lusciouscream cheese frosting.

Recipe: Can’t Be BeetCake

Cake:2 (15-ounce) cans beets, diced orshoestring3 large eggs1 1/2 cups granulated sugar1 cup vegetable oil1 teaspoon vanilla extract2 cups all-purpose flour1/2 cup unsweetened cocoa powder1 1/2 teaspoons baking powder1/2 teaspoon saltIcing:1 (3-ounce) package cream cheese, softened4 tablespoons butter or margarine,softened1/2 teaspoon almond extract2 cups powdered sugar

  • For Cake: Drain beets, reserving 1 cupliquid.
  • Beat eggs on medium speed of electricmixer. Add sugar, oil and vanilla. Beat well.
  • Combine dry ingredients and add alternatelywith beet liquid, beginning and ending with flour. Beat untilwell-blended. Stir in beets.
  • Pour into greased and floured 9 x 13 x2-inch pan.
  • Bake at 350°F (175°C) for 35 to40 minutes. Cool completely and ice.
  • For Icing: Blend cream cheese and butter.Add remaining ingredients and beat until smooth.

    Makes 18 servings.

    Recipe courtesy of The Canned VegetableCouncil.

    Chocolate Beet Cake

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