Chocolate Mint Beet Cake

 The only credit I can take from this awesome cake is that I made it ~ the recipe comes from a friend!
Choco Mint Beet Cake

3 eggs

1 1/2 cups sugar (I used a little less and will try substituting honey too)

1 cup cooking oil (I use olive oil)

1 1/2 cups cooked mashed beets

1 tsp vanilla or mint

1 3/4 cups flour

1/2 cup cocoa

1 1/2 tsp baking soda

1/2 tsp salt (I don't use any)

Preheat to 350 F

Beat eggs & sugar together in mixing bowl.  Add cooking oil, beets, and vanilla.  Mix.

Stir in flour, cocoa, baking soda, and salt.  Stir to moisten.  Spread in 8 x 11 1/2  cake pan (or 2~ 8" rounds).

Bake 50-55 min (if pan) or 30-35 min (if rounds).  Also, makes about 21 cupcakes - bake just under 350 F for 20-25 min.

Variation:  can add peppermint flavouring for Choco Mint Beet Cake.

Can you tell I added the beets?

 I had some beets frozen and they were perfect for mashing up.  Thought maybe I should blender them, but just used a potato masher and kept all their juice in.

Added the cocoa

The cake was a wonderful burgundy color batter and smelled delicious while it was baking.

Choco Mint Beet Cake

I have this one suggestion to make:  Wait until the next day to eat it as it will taste even better than it smells the day before!  It disappeared VERY quickly in this house!
Our girls loved it.  So if you have to eat cake, at least there is some nutrition value in this one!
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