- 8
Ingredients
- oil and flour for preparing the pan
- 4 oz unsweetened chocolate
- 1 cup milk flavored veg oil, divided
- 3 eggs
- 1 3/4 cup sugar
- 2 cups pureed cook beets (3 medium beets)
- 1 tbsp vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 cup whole wheat pastry flour
- 2 tsp baking soda
- 1/4 tsp salt
- powdered sugar
Preparation
Step 1
Preheat oven to 375. Lightly coat a 10-cup Bundt or tube pan with oil and dust with flour.
Partially fill the bottom of a double boiler with water and bring to a boil over high heat; reduce to a simmer. Put the chocolate and 1/4 cup of the oil in the top of the double boiler. Heat until chocolate melts; remove from heat and stir well to combine.
Combine the eggs and sugar in a large bowl and beat with an electric mixer until fluffy. Slowly beat in the remaining 3/4 cup oil, chocolate mixture, beets and vanilla.
Sift the all-purpose flour and whole wheat pastry flour into a large bowl. Stir in the bak soda and salt. Gently stir the flour mixture into the egg and chocolate mixture just until flour is mixed in. Pour batter into the prepared pan.
Bake until a toothpick inserted near the center comes out clean, about 45 minutes. Remove the pan from the oven and set it on a wire rack to cool for 30 minutes.
Carefully remove the cake from the pan and let cool on the rack. When completely cool, dust with powdered sugar.