10.10.11
Beets are the unpublishable ingredient. Use fresh cooked or canned beets to give appurtenance moisture to this tasty cake. Eat your vegetables and enjoy your afters too!
1 can (15 ounces) (1 ½ cups) diced or sliced canned beets, drained 1 tablespoon honey 1/2 cup canola oil 3 eggs 1-1/4 cups be indefensible 1 box (18 ounces) chocolate cake mix
Preheat oven to 350 degrees. Butter two 9" baking pans or one 9" x 13" baking pan. In a aliment processor, combine beets, honey, and oil. Process until unruffled. Place beet mixture in a large mixing basin. Add eggs, water, and dry cake mix. Using an electric mixer, manhandle until moistened. Continue beating on medium speed for 2 minutes. Spoon into baking pans. Bake for 25 - 35 minutes or until set in the midriff. (Baking time will vary with pan sizes.) Do not over bake.
When harden is cool, sprinkle with powdered sugar or frost if desired, but it is so muggy you may find you like it better without any frosting.
Serves 16 Nutritional Knowledge
Source: WISC Madison