Betty Crocker® chocolate frosting provides a wonderful addition to this beet and carrot cake - a perfect fall dessert.
Fall Harvest Chocolate Cake
- Prep Time 20 min
- Total 3 hr 20 min
- Servings 24
- Ingredients 13
Ingredients
- 8 oz fresh beets (2 medium)
- 2 1/2 cups Gold Medal™ all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 eggs
- 8 oz bittersweet baking chocolate, melted, cooled
- 1 cup canola oil
- 2 teaspoons vanilla
- 1/3 cup sour cream
- 1 cup finely shredded carrots (4 small)
- 1 tub (12 oz) Betty Crocker™ Whipped Chocolate Frosting
- 1/3 cup chopped walnuts, toasted
Make With
Gold Medal Flour
Instructions
-
Step1In 2-quart saucepan, place beets. Add water to cover. Heat to boiling over medium-high heat. Cook 45 to 60 minutes or until beets are tender. Drain; cool. Peel and finely grate beets to equal 1 cup.
-
Step2Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, mix flour, sugar, baking soda and salt. In medium bowl, beat eggs. Gradually add melted chocolate, oil and vanilla, stirring with whisk until blended. Add chocolate mixture to flour mixture, stirring with whisk until blended. Stir in sour cream; mix well. Stir in beets and carrots. Pour batter into pan.
-
Step3Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
-
Step4Frost cake with chocolate frosting; sprinkle with walnuts. Cut into 6 rows by 4 rows.
Nutrition
320
Calories
18g
Total Fat
3g
Protein
37g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 320
- Total Fat
- 18g
- 0%
- Saturated Fat
- 4g
- 0%
- Sodium
- 181mg
- 0%
- Total Carbohydrate
- 37g
- 0%
- Dietary Fiber
- 2g
- 0%
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1 Starch; 1 1/2 Other Carbohydrate; 3 1/2 Fat;Carbohydrate Choice
2 1/2
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