| Yield | |
|---|---|
| Prep Time | 5 minutes |
Accompanies article Let Us Bake Cake!
This recipe is based on one published in the Washington Post, June 7, 2006.
Pull eggs, butter, and pureed beets out of fridge so they can adjust to room temperature. Melt chocolate and ¼ cup butter in a double boiler, then let cool to room temperature.
Butter and flour pan(s); use two 8” cake pans or one 9" springform pan. Turn oven to 375°.
Measure 2 cups flour, then sift and remeasure. You will have excess after sifting. Now sift together flour, baking soda, and salt, and set aside.
Cream remaining butter for 30 seconds, then add sugar and mix on high until fluffy. Once the butter and sugar are sufficiently mixed, add beets and eggs and mix thoroughly. Gradually add the dry ingredients, mixing on low just until incorporated. Then pour into prepared cake pan and bake for about 45 minutes. Note that if you eat the cake before it cools, you will be able to taste the beets faintly.
