We all know about carrot cakes, but this tasty recipe is for a chocolate beetroot cake recipe.
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Cut the peel off the beetroot and place into a saucepan. Put enough water to cover the beetroot and bring to a boil. Turn the heat down, cover with a lid and cook for 1 hour.
Drain, peel, cool and puree beetroot to make 1 1/2 cups of pureed beetroot.
Preheat the oven to 350 degrees F.
Lightly oil and flour a 9 inch square cake pan.
Place flour, sugar, cocoa, and baking powder in a large bowl, and mix thoroughly.
In another bowl, mix oil, eggs, and beetroot.
Fold the wet ingredients into the dry ingredients and stir in the melted chocolate.
Pour into the prepared cake pan.
Bake 40-50 minutes or until a toothpick inserted into the middle comes out clean.
Turn out onto rack and cool.
In a bowl, stir the milk into the confectioners'sugar.
Add the milk, one tablespoon at a time, to achieve desired consistency. Add the red food coloring and stir in.
Drizzle onto the cooled cake.
Delicious as is or serve with ice cream.