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Debbie Sharp Loeb, teacher by training but full-time mom to a disabled son, craftsperson, bead artist, great cook, creative homemaker & terrific spotter of cool new products for everything under the sun, presents Hodgepodge: recipes, household hints, stories about children, friends & relatives, cool stuff, music, & much more.

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Wednesday, June 09, 2010

Red Devil Cake Made with Beet Puree

1 1/4 cups beet puree (whirl cooked beets in blender: fresh cooked or canned.)
3 eggs
1 1/2 cups sugar
1/2 cup vegetable oil
1 tsp. vanilla
1/2 tsp. salt
1 1/2 cups unbleached white flour
3/4 cup cocoa powder
1 1/2 tsp. baking soda
Preheat oven to 350 degrees. Generously oil the baking pan (9 inch square or round pan). In a large bowl, beat the eggs well. Thoroughly whisk in the sugar, oil, vanilla, salt and beet puree until very smooth. In a separate bowl, sift together the flour, cocoa, and baking soda. Add the dry ingredients to the wet ingredients a little at a time, whisking until smooth.
Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a knife inserted in the center comes out clean. Cool in the pan. Serve topped with confectioners sugar, whipped cream, or frosting.

My friend Helen loves the tops from beets. After eating the greens and some of the beets as a side dish she went looking for a recipe using pureed beets. The recipe above is what she found. She frosted it with a Chocolate/Butter/Cream Cheese Frosting.
It was so dense and moist! Yummy!

This recipe is from:
and at the top of this page you'll see a recipe for Chocolate Beet Brownies that came from this web page:



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