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Fall Harvest Chocolate Cake

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0 Comments
  • Prep Time 20 min
  • Total Time 3 hr 20 min
  • Servings 24

Betty Crocker® chocolate frosting provides a wonderful addition to this beet and carrot cake - a perfect fall dessert.

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
container Betty Crocker™ Whipped chocolate frosting
1/3
cup chopped walnuts, toasted

Directions

  • 1 In 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.
  • 2 Heat 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.
  • 3 Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
  • 4 Frost cake with chocolate frosting; sprinkle with walnuts. Cut into 6 rows by 4 rows.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
% Daily Value
Total Fat
18g
0%
Saturated Fat
4g
0%
Sodium
181mg
0%
Total Carbohydrate
37g
0%
Dietary Fiber
2g
0%
Protein
3g
3%
% 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
*Percent Daily Values are based on a 2,000 calorie diet.

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