jar(s) (approx. 14oz) beets, undrained (Sweet & Sour Harvard Beets)
c butter, softened
c self-rising flour
c applesauce, unsweetened
NOTES: REGULAR BEETS WILL WORK JUST AS WELL.
1) Beat butter and sugar until light and fluffy then beat in eggs. Add cinnamon and nutmeg then applesauce and mix well. Add in the flour, a little at a time on low speed till well mixed. 2) Puree the beets in a food processor or blender until smooth (or heat in the microwave till soft and mash them with a potato masher or use a standard mixer to beat them). Mix beets into batter till well blended. 3) Pour batter into a lightly greased and floured 13 x 9 pan or bundt pan. Bake at 350 for 35 to 40 minutes or until cake tests done. 4) If you use a 13 x 9 pan, you can lightly ice the cake with store bought cream cheese frosting (just a glaze tastes best). If using a bundt pan you can glaze it or just sprinkle powdered sugar over it. Either way is yummy!