Anywho....this cake was a total rainy day chemistry experiment with some ingredients I had hanging in my fridge and some dead time. Came out great. Unfortunately I don’t have any pictures because I honestly thought it would only be ok. I’ll try and get some pics up soon but trust me, even my picky 12 year old son loved it.
Preheat oven to 350 F
Ingredients:
3/4 c butter, softened
1 1/2 c sugar
3 eggs
1 1/4 cups roasted, puréed beets
1 c milk
1 1/2 c flour (I used whole wheat but AP would work as well)
1/2 c Dutch processed cocoa
1 c Almond four
1 1/2 tsp vanilla
1/2 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
Cream butter and Butter until light and fluffy, add eggs until incorporated.
Add the purred beets, vanilla, and milk.
In separate bowl combine the flour, cocoa, cinnamon, salt, baking powder and baking soda. Add flour mixture to wet ingredients. Pour into prepared bundt pan and bake for 45-55 min.
Cool and serve.
Hope you enjoy!
