SECRET-INGREDIENT CHOCOLATE CAKE

SECRET-INGREDIENT CHOCOLATE CAKE image

Number Of Ingredients 11

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2 15-ounce cans cooked beets, drained (or about 3 1/2 cups cooked beet)
1/2 cup vegetable oil (reduced from 1 cup, see ALANNA's TIPS)
1 cup sugar (reduced from 1 1/2 cups)
3 eggs
2 ounces bittersweet chocolate, melted
1 teaspoon vanilla extract (I'm partial to the Trader Joe's vanilla paste)
1 3/4 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon cinnamon (recommended)
1 teaspoon powdered sugar

Steps:

Preheat the oven to 350F. Puree the beets in a food processor until very smooth. (This took several minutes, longer than expected.) Combine the oil, sugar and eggs in a large bowl and mix well with an electric mixer for about 2 minutes. Mix in the beet puree and the vanilla. Collect the dry ingredients on top of the batter and stir together lightly without incorporating into the batter. (This is a dish-saving technique that works quite well for me. The alternative is to whisk the dry ingredients together separately and then add to the batter.) Transfer to a well-greased Bundt pan and bake for about 55 minutes or until a knife inserted in the middle comes out clean. Cool for 10 minutes, then turn onto a rack to cool the rest of the way. Sprinkle with powdered sugar through a small strainer. Serving Suggestion: We had this topped with sour cherries and a splash of half 'n' half. But I'd also recommend whipping cream with a bit of chocolate and cinnamon for a topping. THAT would be yummy. NUTRITION ESTIMATE Per Serving: 211 Cal (40% from Fat, 6% from Protein, 54% from Carb); 3 g Protein; 10 g Tot Fat; 2 g Sat Fat; 29 g Carb; 2 g Fiber; 21 mg Calcium; 2 mg Iron; 310 mg Sodium; 46 mg Cholesterol, Weight Watchers 5 points