THE VERY BEST, MOST DELICIOUS AND MOIST CHOCOLATE CAKE YOU'LL EVER TASTE (WITH A SURPRISE INGREDIENT: BEETS)!
A super moist chocolate cake made with beetroot.
Provided by adapted by Christina Conte
Time 40m
Number Of Ingredients 14
Steps:
- Prepare two, 8″ or 9″ baking pans (or one, 9×13″); butter and flour them well.
- Puree the beets in a food processor along with the eggs, vanilla, oil and the sugar.
- In a large bowl, place the dry ingredients, then add the pureed mixture.
- Beat with an electric or stand mixer on low speed until well combined.
- Pour batter into prepared pans and bake in preheated oven for 25 to 30 minutes, or until done a a tester (or skewer) comes out clean.
- Remove from pans after a few minutes and allow to cool completely on racks.
- Meanwhile, make the buttercream frosting by beating the butter until soft, then adding the sugar, cocoa, 1/4 cup (2 oz) coffee and salt, and mixing until creamy and smooth. Continue to add more coffee until a soft, spreadable, or pipable consistency is reached.
- Cut the tops off the cake to make them level, you can see photos on this post. Place one layer of the moist chocolate cake on a serving plate and spread some buttercream on top.
- Place the second layer on top and decorate as desired with the frosting and other decorations, if desired (I put some almond crunch pieces on the sides.)
Nutrition Facts : Calories 895 calories, Carbohydrate 103 grams carbohydrates, Cholesterol 98 milligrams cholesterol, Fat 52 grams fat, Fiber 4 grams fiber, Protein 8 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1 slice, Sodium 406 milligrams sodium, Sugar 75 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 40 grams unsaturated fat
CHOCOLATE BEET CAKE
You won't taste the pureed beets, but they make this cake extra moist and play up its deep chocolate flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h
Number Of Ingredients 13
Steps:
- Cover beets with 2 inches water in a pot. Bring to a boil. Reduce heat, and simmer until very tender when pierced with the tip of a sharp paring knife, about 30 minutes. Drain. Puree beets in a food processor until smooth.
- Preheat oven to 350 degrees. Whisk together flour, sugar, cocoa powder, baking soda, and 3/4 teaspoon salt in a large bowl. Whisk in eggs, water, oil, vanilla, and 1 1/4 cups beet puree (reserve remaining puree for another use).
- Coat a 9-inch round cake pan (3 inches deep) with cooking spray. Line bottom with parchment, and coat with spray. Pour batter into pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool in pan on a wire rack for 20 minutes. Turn out cake from pan, and discard parchment. Let cool completely, right side up.
- Trim top of cake using a serrated knife to create a level surface. Transfer cake, cut side down, to a platter. Pour chocolate glaze over the top, and let set, about 30 minutes. Garnish with beet chips.
SOUTH OF THE BORDER CHOCOLATE BEET BARS
You would never know there was beets in these bars.You may freeze with waxed paper in between the layers.Moist and good! A snack to serve with coffee or tea or milk. Option:Chocolate Mocha Bars included.
Provided by Montana Heart Song
Categories Lunch/Snacks
Time 40m
Yield 60 Bars, 20 serving(s)
Number Of Ingredients 16
Steps:
- Wash raw beets, peel, cut in chunks and puree in blender.
- Mix eggs, sugar, oil, vanilla and beets in large mixing bowl.
- In small bowl pour anise seeds. Add fat free half and half. Mix. Set aside. Steep.
- In mixing bowl add flour salt, baking soda and baking powder and cocoa. Mix well.
- Add 1/3 mixed dry ingredients to egg mixture, add 1/3 mixed half & half. Mix.
- Repeat two times until all ingredients are blended.
- Preheat oven 350*.
- Spray Pam on two jelly roll sheets or two raised sides cookie sheets.
- Spread evenly in both pans. Bake about 20 to 25 minutes. Press in the middle of the pan to see if batter will spring back up. When it does, it is done. Do not overcook.
- Cool.Cut in bars. Sprinkle powdered sugar and cinnamon is optional.
- Note: If you want chocolate mocha as a flavor: add 1 tblsp instant coffee with the cocoa.
Nutrition Facts : Calories 282.7, Fat 17.5, SaturatedFat 2.5, Cholesterol 28.2, Sodium 232.1, Carbohydrate 29.5, Fiber 1, Sugar 16.4, Protein 3.1
SOUTH OF THE BORDER CASSEROLE
An easy and family pleasing casserole that's on the table in less than 45 minutes. I serve this with a guacamole salad, or a green salad with slices of avocado.
Provided by PanNan
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 and grease 1 1/2 qrt casserole dish.
- Brown meat and drain.
- Add onion and jalapeno (if using) and cook with meat until tender.
- Stir in tomato sauce and seasonings.
- Layer one-third of meat mixture, cheese and one half of tortillas in casserole dish; repeat layers, ending with cheese.
- Bake at 325 for 20 minutes.
- Note: Corn tortillas will soften and absorb the sauce.
- These are recommended.
- Flour tortillas will expand and the casserole will be too doughy-therefore flour tortillas are not recommended.
Nutrition Facts : Calories 601.9, Fat 37.4, SaturatedFat 18.8, Cholesterol 136.4, Sodium 1351, Carbohydrate 28.5, Fiber 5, Sugar 6.6, Protein 39.2
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