Time for dessert in Shabbat Luck land. My dear friend Wendy coerced me (kidding...kinda..hehe) into making her grandfather's beet cake. She talks about it incessantly, and she's even serving it at her wedding in October in cupcake form, so I figured I'd try it even though I'm a beet hater. Well, let me tell ya, this cake was quite the emotional roller coaster.
It was easy and fun to make, except when I had a falling out (kinda literally) with my bundt pan, which I decided I don't like anymore because it without fail makes cakes come out like this:
I mean, yes, maybe I could have greased it better, but I tried my damndest, and it's supposed to be nonstick! Next time, cupcakes.
Anyways, I spent most of the afternoon feeling very sad that my cake was ruined, but hoping that I would be forgiven since it tasted awesome and nothing like beets, so I planned on serving it anyways. I'm so glad I did, because it got incredibly rave reviews! We're still snacking on it and loving every bite. It totally didn't matter that it looked horrible. Yay Wendy!!! Oh, and I served it with yummy, yummy raspberries.
Chocolate beet cake
From Wendy's Grandpa
1/2 c cocoa
1-1/8 c oil
1 t vanilla
1-3/4 c flour
1-1/2 c sugar
1-1/2 t baking soda
1/2 t salt
3 eggs, beaten
1-1/2 c (1 can) mashed canned beets (blender)
6 oz. chocolate chips
1/3 c chopped nuts (optional)
In a mixing bowl, combine cocoa, cooking oil, and vanilla. Mix.
In another bowl, combine flour, sugar, baking soda, and salt. Mix and add to cocoa mixture.
Blend in eggs and beets.
Beat with electric mixer at medium speed for 2 minutes.
Stir in chocolate chips (and nuts if desired).
Pour into greased & floured 9x13 pan and bake at 350 for 25-30 minutes, OR bake in bundt pan for 40 minutes, OR in cupcake tins for 20-25 minutes. Test with toothpick.