Maritimers Mint Chocolate Beet Cake Recipes

Steps:

• Preheat the oven to 325 degrees F and line an 18-muffin tin with foil cups.
• Whisk the flour, cocoa, baking powder, baking soda, and salt together in one bowl and the remaining ingredients in another. Gradually mix the dry ingredients into the egg mixture. Fill each muffin cup half full with the mixture.
• Bake for 20 minutes, or until a toothpick inserted into the center of a mini-cake comes out clean and the mini-cakes start to pull away from the sides of the tin. Cool before serving.
• Muffins will keep for 2 days in an airtight container at room temperature.

Steps:

• 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!

Steps:

• Cover beets with 2 inches water in a pot. Bring to a boil. Reduce heat, and simmer until very tender when pierced with the tip of a sharp paring knife, about 30 minutes. Drain. Puree beets in a food processor until smooth.
• Preheat oven to 350 degrees. Whisk together flour, sugar, cocoa powder, baking soda, and 3/4 teaspoon salt in a large bowl. Whisk in eggs, water, oil, vanilla, and 1 1/4 cups beet puree (reserve remaining puree for another use).
• Coat a 9-inch round cake pan (3 inches deep) with cooking spray. Line bottom with parchment, and coat with spray. Pour batter into pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool in pan on a wire rack for 20 minutes. Turn out cake from pan, and discard parchment. Let cool completely, right side up.
• Trim top of cake using a serrated knife to create a level surface. Transfer cake, cut side down, to a platter. Pour chocolate glaze over the top, and let set, about 30 minutes. Garnish with beet chips.

Steps:

• In a small bowl, toss beets with lemon juice; set aside. In a bowl, beat the eggs, butter, milk, honey and vanilla. Combine the flour, sugar, cocoa, baking soda and salt; add to egg mixture and beat just until blended. Stir in beet mixture., Pour into a greased 13x9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a bowl, beat the cream cheese, cream and vanilla until smooth. Beat in confectioners' sugar and salt. Spread over cooled cake. If desired, sprinkle with nuts.

Steps:

• Heat oven to 350°F. In large bowl, beat cake mix, brown sugar, eggs, oil, water and peppermint extract with electric mixer on medium speed until smooth. Stir in baking chips and chocolate chips.
• Onto ungreased cookie sheets, drop dough by tablespoonfuls 2 inches apart.
• Bake 10 to 12 minutes or until centers are set. Cool 2 minutes; remove from cookie sheets to cooling racks.

Steps:

• Prepare cake batter according to package directions, using a greased 15x10x1-in. baking pan. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a large bowl, combine the frosting ingredients until smooth. Spread over cooled cake. , For topping, in a microwave, melt chocolate chips and butter; stir until smooth. Stir in extract. Spread over frosting. Refrigerate until set.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4x2-inch bread pans.
• Blend beets and reserved liquid in a blender until smooth.
• Beat pureed beets, sugar, eggs, olive oil, and vanilla extract together in a large bowl until smooth.
• Mix flour cocoa powder, baking soda, and salt together in a separate bowl; add to the beet mixture and stir into a smooth batter. Fold chocolate chips into the batter. Pour batter into prepared bread pans to about 3/4-full.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.