Beets are the secret ingredient. Use fresh cooked or canned beets to give extra moisture to this tasty cake. Eat your vegetables and enjoy your dessert too!
- 1 can (15 ounces) (1 ½ cups) diced or sliced canned beets, drained
- 1 tablespoon honey
- 1/2 cup canola oil
- 3 eggs
- 1-1/4 cups water
- 1 box (18 ounces) chocolate cake mix
Preheat oven to 350 degrees. Butter two 9" baking pans or one 9" x 13" baking pan. In a food processor, combine beets, honey, and oil. Process until smooth. Place beet mixture in a large mixing bowl. Add eggs, water, and dry cake mix. Using an electric mixer, beat until moistened. Continue beating on medium speed for 2 minutes. Spoon into baking pans. Bake for 25 - 35 minutes or until set in the middle. (Baking time will vary with pan sizes.) Do not over bake.
When cake is cool, sprinkle with powdered sugar or frost if desired, but it is so moist you may find you like it better without any frosting.
Nutritional Information per serving:
Calories: 210 Fat, gm.: 10 Protein, gm.: 3 Carbs, gm.: 27 Cholesterol, mg.: 35 Fiber, gm.: 1.8