Maritimer'S Mint Chocolate Beet Cake - cooking recipe

Ingredients

1 1/2 cups sugar
2 eggs
1 cup oil
20 ounces pureed beets, in their juice (approx. 1 1/2 12-oz cans)
1 3/4 cups flour
6 tablespoons baking cocoa
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 teaspoon peppermint extract

Preparation

Preheat the oven to 350 degrees F (~176 degrees C).
Blend the sugar, eggs, and oil in a bowl.
Mix in the pureed beets. The original recipe called for draining the pureed beets. I think my oven might be hotter than it thinks it is, so I just leave the beet juice in, and it works out OK.
Fold in the dry ingredients.
Add the vanilla and peppermint flavors last.
Pour into a 9x9 inch pan (or 9 inch round plus a couple of cupcakes). (9in =~ 229cm).
Bake for 45 minutes or until a bamboo skewer comes out clean.
Let cool in the pan until almost room temperature.
This is a very moist cake, and it will fall apart if you rush this step.
Sprinkle with powdered sugar or ice with real homemade frosting, such as \"Silky Vanilla Butter Frosting\" (recipe #23715).
Didn't know it freezes well; thanks for the tip, BrutalKiss!