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Ingredients
- Batter:
- 1 ½ c. granulated sugar
- 2 large eggs
- 1 c. oil
- One 19-oz can (2 c. fresh cooked or frozen) beets, thoroughly drained and pureed in blender
- 6 Tbsp. cocoa
- 1 ¾ c. unsifted all-purpose flour
- 1 ½ tsp. baking soda
- ¼ tsp. salt
- 1 tsp. vanilla
- ¾ tsp. pure peppermint extract
- Icing:
- 3 Tbsp. margarine or butter
- 4 Tbsp. cocoa
- 2 c. icing sugar
- 1/8 tsp. salt
- 5 Tbsp. hot water
- ¼ tsp. peppermint extract
Details
Cooking time 45mins
Preparation
Step 1
To prepare batter, in beater bowl combine sugar and eggs. Add oil and pureed beets and mix. Stir in cocoa, flour, baking soda, salt, vanilla and peppermint extract and beat for 2 minutes on medium speed, scraping down sides of bowl with scraper.
Turn batter into a 9 x 9-inch buttered pan. (If cake is to be turned out of pan for serving, line bottom with buttered wax paper.)
Bake at 350 degrees F. for 45 to 50 minutes. Test with toothpick at centre to test if it is ready. Cool in pan on cake rack.
To make icing, cream together butter and cocoa. Add icing sugar, salt, hot water and peppermint extract and beat until smooth. Spread on cake in pan or remove cake from pan to cake plate and frost sides and top.
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