Beet Chocolate Cake

Beet Chocolate Cake

From Asparagus to Zucchini cookbook, by the  Madison Area Community Supported Agriculture Coalition

2 cups sugar
2 cups white flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
3 – 4 oz. unsweetened chocolate
4 eggs
1/4 cup oil
3 cups shredded beets

Heat oven to 325 degrees F.  Grease two 9-inch cake pans.  Whisk dry ingredients together.  Melt chocolate.  Cool chocolate; blend thoroughly with eggs and oil.  Combine flour mixture with chocolate mixture, alternating with the beets.  Pour into pans.  Bake until fork can be removed from center cleanly, 40 – 50 minutes.

Tags:

You can skip to the end and leave a response. Pinging is currently not allowed.

Leave a Reply

You must be logged in to post a comment.

©2019 Big Woods Farm CSA | 10752 Nerstrand Blvd, Nerstrand, MN 55053 | (507) 334-3335