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Coffeecake, Chocolate Mystery (P, TNT)
Yield: 1 9"x13" cake

2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups sugar
1/2 cup cocoa powder
3 large eggs, beaten
1 cup plus 2 tablespoons vegetable oil, canola or corn oil
1-1/2 cups grated cooked beets
2 teaspoons vanilla
powdered/confectioners' sugar (optional)

Preheat oven to 350°F.

Combine flour, soda, salt, sugar, and cocoa in a bowl; set aside.

In a mixing bowl, combine the eggs and oil. Beat in vanilla and continue beating until well blended. Slowly beat in dry ingredients until well mixed. Stir in beets.

Pour into a greased and floured 9"x13" baking pan. Bake for 25 to 35 minutes, or until cake bounces back when touched lightly with finger.

Cool in pan on a rack. Frost cooled cake or dust with powdered sugar.

Poster's Notes:
1 large beet made exactly 1-1/2 cups of grated beet.

I did NOT cook the beet before adding to the batter. Some recipes said cook, some said mash, some said grate. Since I didn't know how they wanted it cooked, I just grated it and added it. Figured it would be like the chocolate zucchini cake I made, which called for grated, uncooked zucchini.

Posted by Netanya Hoffman

Nutritional Info Per Serving: N/A