Can't Be Beet Chocolate Cake

1. 1

   Peel and dice one large beet.

2. 2

   Place the pieces in a saucepan with water to cover and boil until soft.

3. 3

   (Ive heard that you can buy canned beets, so you may want to skip this stepand the resulting red handsby using pre-cooked beets.)

4. 4

   Allow the beets to cool, and then drain them, reserving the red water for another purpose.

5. 5

   Put the drained beets into the food processor with 1/4 cup (clear) water, and process until pureed.

6. 6

   Preheat the oven to 325 degrees.

7. 7

   Oil or spray your cooking pan(s).

8. 8

   Put the pureed beets into a 2-cup measure.

9. 9

   Add enough apple sauce to reach the 2-cup line.

10. 10

    Add the 2 tablespoons water, vanilla extract, and apple cider to the beets and mix well.

11. 11

    Mix the dry ingredients together; then add the beet mixture and stir until well-combined.

12. 12

    Bake for 35-60 minutes, depending on the size of pan you use: more for small, deep pans and less for a 9X13 pan.

13. 13

    (I used a 9X13 pan, and it took 35 minutes.)

14. 14

    Test by inserting a toothpick into the center; its done when the toothpick comes out clean.

15. 15

    Allow to cool completely before cutting and serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.