Chocolate Beetroot Cake

Tastes better after a day, becomes more moist and fudgey

Ingredients

• 300g well-drained, cooked beetroots, pureed
• 1/2 teaspoon vanilla extract
• 300g caster sugar
• 200ml vegetable oil
• 3 eggs
• 225g plain flour
• 1 1/2 teaspoons bicarbonate of soda
• 1/4 teaspoon salt
• 6 tablespoons unsweetened cocoa powder
• Preparation

Instructions

1. Preheat oven to 180 C / Gas 4. Grease and flour one 20x30cm (9x13 in) or similar sized baking tin.
2. In a large bowl, combine pureed beetroots, eggs, vanilla, oil and sugar. Mix with an electric mixer on low speed until well combined.
3. In a separate bowl, mix together flour, bicarbonate of soda, salt and cocoa. Add to the creamed mixture, beating together well. Pour batter into prepared tin.
4. Bake for 25 to 30 minutes until done. Cool and frost with your favourite icing. Use Betty Crocker Chocolate Fudge Icing for extra yumminess!