Beet Bundt Cake

4.5
(133)

I found this recipe handwritten in my grandmother's well-worn cookbook. I've made it many times, and my four grandchildren love it (they think it's just a moist chocolate cake). It's especially appropriate for this contest because our state is known as the beet-growing capital.

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Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Servings:
16
Yield:
16 servings

Ingredients

  • 1 cup butter or margarine, softened, divided

  • 1 ½ cups packed dark brown sugar

  • 3 eggs

  • 4 (1 ounce) squares semisweet chocolate

  • 2 cups pureed cooked beets

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 2 teaspoons baking soda

  • ¼ teaspoon salt

  • ½ cup confectioners' sugar

Directions

  1. In a mixing bowl, cream 3/4 cup butter and brown sugar. Add eggs; mix well. Melt chocolate with remaining butter; stir until smooth. Cool slightly. Blend chocolate mixture, beets and vanilla into the creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; add to the creamed mixture and mix well. Pour into a greased and floured 10-in. fluted tube pan. Bake at 375 degrees F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack. Cool completely. Before serving, dust with confectioners' sugar.