Beet Bundt Cake

  • 1 cup butter or margarine, softened, divided
  • 1 1/2 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
  • 1/4 teaspoon salt
  • Confectioners' sugar

In a mixing bowl, cream 3/4 cup of the butter and the brown sugar. Add the eggs; mix well. Melt the chocolate with the remaining butter; stir until smooth. Cool slightly. Blend the chocolate mixture, beets and vanilla into the creamed mixture (the mixture will appear separated). Combine the flour, baking soda and salt; add to the creamed mixture and mix well. Pour into a greased and floured 10-inch 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 the pan for 10 minutes before removing to a wire rack. Cool completely. Before serving, dust with confectioners' sugar.

  • Yields: 16 servings
  • Preparation Time: 1 hour
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