Red Beet Cake with Caramel Frosting
Prep time:
Cook time:
Yield: 1- 9x13 inch
Serving size: 12
Calories per serving: 441
Ingredients:
Cook time:
Yield: 1- 9x13 inch
Serving size: 12
Calories per serving: 441
1 (6-ounce) package semi-sweet chocolate chips
1/2 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1 can beets put through blender
1/2 teaspoon salt
3 eggs slighly beaten
1 cup vegetable oil
2 cups flour
** FROSTING **
1 cup packed brown sugar
1 stick NOT MARGARINE butter
1/4 cup milk
1/2 teaspoon vanilla extract
Directions:
FOR THE CAKE:
Melt chocolate and cool. Mix with all remaining ingredients and beat thoroughly.
Bake in well greased 9x13 inch pan @350 degrees for 35 minutes. COOL COMPLETELY
FOR THE FROSTING:
Cook sugar, milk and butter for 4 minutes. Remove from heat and cool. Beat until thick and creamy. Frost cooled cake.
Melt chocolate and cool. Mix with all remaining ingredients and beat thoroughly.
Bake in well greased 9x13 inch pan @350 degrees for 35 minutes. COOL COMPLETELY
FOR THE FROSTING:
Cook sugar, milk and butter for 4 minutes. Remove from heat and cool. Beat until thick and creamy. Frost cooled cake.