A cake covered in Oreo spiders feels pretty fitting for October, yes?
I’m actually trying to hop back on the eating-slightly-healthier wagon. I know, I know. Try not to judge – or snicker. So this cake is from my favorite slightly-healthier cookbook, Deceptively Delicious. The hidden ingredient in this recipe is beets! I love hiding beets in food because they don’t change the taste really, but they sometimes make the color a little richer. I mean, you probably know beets were the original red coloring for red velvet cake, so these beets just make the chocolate cake a little red velvet-ish.
via Deceptively Delicious
1 cup packed brown sugar
1/4 cup canola oil (or transfat free soft tub margarine spread)
1 large egg
2 large egg whites
3 ounces semisweet chocolate, melted and cooled
1/2 cup beet puree
1/2 cup lowfat buttermilk
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
So, first things first, you preheat your oven to 350 and spray a 9″ cake pan with non stick cooking spray and prepare your melted chocolate and your beet puree. Beat the brown sugar, oil/margarine until smooth!
Add the eggs and egg whites one at a time to make sure they’re properly mixed in. Don’t be lazy, this is important! Now add the melted chocolate, beet puree, buttermilk and vanilla.
Next comes the flour, baking soda and salt. The purist in me wants to tell you to sift the flour, baking soda and salt before you add it, (or at the very least whisk), but I have tried this recipe both ways and it works fine just adding it all together.
Bake at 350 for about 40 minutes, then cool it about 10 minutes before releasing it from the pan. Then make your favorite white icing, I made the most basic of cream cheese frostings for this and ice the cake. Tint a little bit of it black.