Chocolate Cake

I have this cookbook with a Devil’s Food Cake recipe and the secret ingredient

was beets. A number of years ago I decided to give a try, it was super moist and

you would never have known that it contained beets. The beet juice also made it

darker.

So, I decided to recreate this recipe but with a cake mix (we all like simple, right).

They had used one small can of beets, but I decided to measure and figure what

that was in cups. I also used a bigger can. But when you have your beets

growing and want to try this you will have both ways to figure this out.

♦ 1 Devil’s Food Cake Mix (the moist kind is great)

♦ 1 can (15 oz) julienne (shoestring) beets

The can of beets works out this way 8 ounces of juice and 1 1/2 cups of beets.

Drain the beets into a measuring cup (this will replace some of the liquid that is

required in the cake mix). Finely chop the beets, it should now measure about

1 1/4 cups of beets.

Prepare the cake mix as directed, substituting the reserved beet juice for some

of the water, be sure and add all liquid as required. Add oil, eggs and beat.

When mixing is done put the beets in and stir until mixed. Put in pan as directed.

Cooking will probably take another 5 minutes over the directions on the box.

Just insert a toothpick or knife to check for it being done.

You will have a super moist cake and I doubt that anyone will ever guess what

your secret ingredient is.

Best Planned Party