Ingredients for Grandma's Chocolate Beet Cake
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How to Make Grandma's Chocolate Beet Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 2 cups granulated sugar, ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 ½ teaspoons baking powder, 1 teaspoon salt.
- In a separate bowl, whisk together the wet ingredients: 1 cup vegetable oil, 2 large eggs, 1 cup buttermilk, 1 cup cooked and pureed beets (about 2 medium beets), 2 teaspoons vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- **Grandma's Old-Fashioned Boiled Frosting:**
- In a medium saucepan, whisk together ¼ cup all-purpose flour and ¼ cup milk until smooth. Gradually whisk in the remaining 1 cup milk.
- Cook over medium-low heat, stirring constantly, until the mixture thickens to a pudding-like consistency (about 2-3 minutes).
- Remove from heat and stir in ¼ teaspoon salt. Let cool completely in the refrigerator (this is crucial for the frosting's texture).
- Once completely chilled, beat in 1 cup (2 sticks) unsalted butter, one tablespoon at a time, until light and fluffy.
- Stir in 1 teaspoon vanilla extract, 1 teaspoon almond extract, and 4 cups powdered sugar, beating with an electric mixer until smooth and creamy.
- Frost the cooled cake and enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
165g
Fat
41g
Carbs
20g
