POLISH BEET CAKE

Polish Beet Cake image

I MAKE this cake a lot because everyone loves it. It's a hit for all occasions. The secret is not to tell anyone it's a beet cake. The beet flavor doesn't take over but makes the cake nice and moist. --Patricia Skalitzky, Oxford, Wisconsin

Provided by Taste of Home

Time 1h25m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1-1/2 cups sugar
1 can (15 ounces) diced beets, drained
1 cup canola oil
3 eggs
2 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla extract
1/2 cup warm milk (110° to 115°)
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
1 cup butter, softened
1 cup sugar
3/4 teaspoon vanilla extract

Steps:

In a large bowl, beat the sugar, beets, oil, eggs, chocolate and vanilla until well blended. Combine the flour, baking soda and salt; gradually beat into sugar mixture until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For frosting, in a large bowl, beat butter and sugar until fluffy. Beat vanilla. Gradually beat in milk, 1 tablespoon at a time, until smooth. Frost top and sides of cake. Refrigerate leftovers.

Nutrition Facts : Calories 571 calories, Fat 36g fat (13g saturated fat), Cholesterol 95mg cholesterol, Sodium 448mg sodium, Carbohydrate 59g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.