NWPA Growers Co-op
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Secret Chocolate Cake

*Adapted from Simply In Season

2 cups beets (cooked, peeled, and chopped)

1/2 cup applesauce

Puree in blender until smooth. Set aside.


1 1/2 cups sugar

1/2 cup oil

1/2 cup plain yogurt

3 eggs

Combine in a large mixing bowl. Beat with electric mixer 2 minutes.


1/2 cup baking cocoa

1 1/2 tsp. vanilla

Add along with pureed beets; beat another 90 seconds.


1 1/2 cups all-purpose flour

1 cup whole wheat flour

1 1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. ground cinnamon (optional)

Gradually sift into the batter, mixing it in with a sppon but stirring only until welll blended.


1/2 cup chocolate chips and/or nuts (chopped)

Stir in. Pour into greased 9 X 13 inch baking pan. Bake in a preheated oven at 350F until knife inserted in center comes out clean, 40-50 minutes. To bake in a bundt pan, pour half of batter into the greased pan, sprinkle chocolate chips evenly on top, then add remaining batter.


Variation: Substitute 2-3 cups shredded raw zucchini or summer squash for the cooked, pureed beets. Use the ground cinnamon and add 1/2 tsp. ground allspice.


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