Mint Chocolate Beet Cake

 The only credit I can take from this awesome cake is that I made it ~ the recipe comes from a friend!
Choco Mint Beet Cake

3 eggs

1 1/2 cups sugar

1 cup cooking oil (I use olive oil)

1 1/2 cups cooked mashed beets

1 tsp vanilla or mint

1 3/4 cups flour

1/2 cup cocoa

1 1/2 tsp baking soda

1/2 tsp salt (I don't use any)

Preheat to 350 F

Beat eggs & sugar together in mixing bowl.  Add cooking oil, beets, and vanilla.  Mix.

Stir in flour, cocoa, banking soad, and salt.  Stir to moisten.  Spread in 8 x 11 1/2 cake pan (or 2 8" rounds).

Bake 50-55 min (if pan) or 30-35 min (if rounds).  Also, makes about 21 cupcakes - bake just under 350 F for 20-25 min.

Variation:  can add peppermint flavouring for Choco Mint Beet Cake.

Can you tell I added the beets?

 I had some beets frozen and they were perfect for mashing up.  Thought maybe I should blender them, but just used a potato masher and kept all their juice in.

Added the cocoa

The cake was a wonderful burgundy color batter and smelled delicious while it was baking.

Choco Mint Beet Cake

I have this one suggestion to make:  Wait until the next day to eat it as it will taste even better than it smells the day before!  It disappeared VERY quickly in this house!