Our fearless leader Amanda from Amanda’s Cookin’ stepped down and we have a new Top Dog, April from Angel’s Homestead. Welcome and thanks for taking over so we can continue doing this amazing challenge/club each month. And another thank you to Angela from Big Bear’s Wife for guiding this group!
My assignment this month was Deli-cute-essen which is mainly a vegan blog. My kids and I aren’t vegan but the recipes looked wonderful and delicious. It shouldn’t be a surprise, though, that I picked out a dessert recipe. Desserts are my favorite!
And look at how beautiful this cake looks! I never would have thought in a million years that I would ever be making a Beet Cake. BUT I LOVE IT!!! You can taste the chocolate and a hint of beet.
Beet Bundt Cake
* 1/2 cup canola oil
* 1 1/2 cups packed dark brown sugar (I used light)
* 2 cups pureed, cooked red beets (about 3 medium sized beets)
* 1/2 cup chocolate chips, melted
* 1 tsp. vanilla
* 2 cups flour
* 2 tsp. baking powder
* 1/4 tsp. salt
* powdered sugar (for dusting)
I changed the recipe a little since we’re not vegan so I don’t mind eating butter and eggs. I substituted the canola oil for 3/4 cup butter and added 3 eggs.
Preheat oven to 375 degrees.
Cream together oil (or butter) and brown sugar. Add eggs (if using them). Add beets, melted chocolate and vanilla and mix well.
Combine flour, baking powder and salt. Add to beet mixture and stir until just combined.
Pour into a greased and floured bundt pan and bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely. Before serving, dust with powdered sugar, if desired.
I used about 1/2 cup of the pureed beets and mixed with powdered sugar and a little milk and made a glaze. Oh man! Delish!
Now come and take a look at the other recipes!