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Here's a way to get the kids to eat their
veggies without them having the slightest clue! This is a healthier
version of the classic Red Velvet Cake, complete with a luscious
cream cheese frosting.
Cant Be Beet
Cake
- Cake:
- 2 (15-ounce) cans beets, diced or
shoestring
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
-
- Icing:
- 1 (3-ounce) package cream cheese, softened
- 4 tablespoons butter or margarine,
softened
- 1/2 teaspoon almond extract
- 2 cups powdered sugar
- For Cake: Drain beets, reserving 1 cup
liquid.
- Beat eggs on medium speed of electric
mixer. Add sugar, oil and vanilla. Beat well.
- Combine dry ingredients and add alternately
with beet liquid, beginning and ending with flour. Beat until
well-blended. Stir in beets.
- Pour into greased and floured 9 x 13 x
2-inch pan.
- Bake at 350°F (175°C) for
35 to 40 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 Vegetable Council.
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