|Photo courtesy of http://ragamuffindiaries.wordpress.com/ - My own pics to come on Monday when I make another cake.|
Thank you, Kate and Leopold, for that quotable scene. Hubs and I quoted that a lot after that movie came out.
And although Rhett and Link have decided that bacon is the cure-all food, I am a firm believer that that title should go to chocolate cake.
Bad day? - Chocolate cake.
Cranky kids? - Chocolate cake.
Hormonal mood swings? - Chocolate cake.
But - we're gonna up the ante.
This chocolate cake has hidden veggies - Beets!
And seriously - they're really hidden. You can't even taste them. I made it for a family gathering once, and the kids actually asked me to make it again.
Here's the recipe - adapted from Green Smoothie Girl's 12 Steps to Whole Foods
Chocolate Beet Cake
recipe from Robyn Openshaw, aka Green Smoothie Girl
2 cans beets, drained - or if you want to go less processed, you can use 4 large beets, peeled and steamed
1½ C Sucanat
1/4 C coconut oil
1/2 C applesauce
1 tsp. vanilla
1/4 C cocoa powder
1 C whole wheat flour
1 C white flour
1½ tsp. baking soda
1/2 tsp. sea salt
1 stick butter
3/4 lb powdered sugar
1 tsp vanilla
1/4 cup almond milk
1/4 cup cocoa powder
1. Preheat oven to 350.
2. Grease a 9x13 pan.
3.Puree the beets in a high-powered blender ( I used my Blendtec - but you could also use a food processor if you want.)
4. To the blender, add the eggs, sucanat, oil, applesauce, vanilla, cocoa powder, baking soda, and salt. Blend again.
5. Add flours, and blend until just mixed.
6. Pour into greased pan and bake at 350 for 30 minutes.
7. While cake is baking, mix all ingredients for frosting.
8. Once cake has cooled, frost and serve.