A scrumptious, traditional chocolate cake that just happens to be fortified with beets. Decorate with chocolate frosting, Oreo cookie crumbles and gummy worms and your little one's won't taste the difference.
Ingredients
1 Cup Brown Sugar
1/4 Cup Canola Oil
1 Whole Egg
2 Whole Egg Whites
3 Oz semi sweet chocolate chocolate
1/2 Cup(s) beet puree
1/2 Cup butttermilk (lowfat)
1 Tsp vanilla extract
2 Cup All purpose flour
1 Tsp baking soda
1/4 Tsp salt
Directions
Preheat the oven to 350.
n a large mixing bowl or the bowl of an electric mixer, beat the brown sugar with the oil or margarine until creamy.
. Add the whole egg and egg whites one at a time, beating well after each addition.
Beat in the melted chocolate, beet puree, buttermilk and vanilla.
Add the flour, baking soda and salt, and beat until smooth.
Pour the batter into the cupcake cups and bake until a toothpick comes out clean when inserted into the center, 35 to 40 minutes. Let the cake cool 5 minutes in pan before turning out onto a rack to cool completely.