Beet Chocolate Cake

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Twenty years ago, FairShare launched From Asparagus to Zucchini to help CSA members understand and use their vegetables. A to Z remains an extremely popular cookbook, featuring easy-to-follow recipes that use everyday ingredients. Besides recipes, the cookbook offers historical and nutrition information, cooking tips, and storage details for each vegetable.


Beet Chocolate Cake

By Zephyr Community Farm

Ingredients

  • 2 cups sugar
  • 2 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3-4 ounces unsweetened chocolate
  • 4 eggs
  • 1/4 cup oil
  • 3 cups shredded beets

Heat oven to 325 degrees. Grease two 9-inch cake pans. Whisk dry ingredients together. Melt chocolate very slowly over low heat or in a double boiler. Cool chocolate; blend thoroughly with eggs and oil. Combine flour mixture with chocolate mixture, alternating with the beets. Pour into pans. Bake until fork can be removed from center cleanly, 40-50 minutes. Makes 10 servings.

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