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Reviewed: Aug. 7, 2008

OM MY! THIS WAS AWESOME! To save myself some time, I used three cans (15 oz.) of sliced beets and mashed them. It produced about 2 1/2 cups. I only used two cups as the recipe indicated. The aroma while the cake was baking was out of this world. I did follow the rest of the recipe to a tee. It DOES come out very moist. Thanks for a great recipe!

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Littlepammie


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Reviewed: Jul. 26, 2008

I made this as my birthday cake and it was awesome! I used some delicious irish butter and monstrous organic beets that weighed in at over a pound each. After pureeing the beets I still had quite a bit left over so I guess when using fresh beets you need two pounds or less to make two cups of beet puree. Instead of dusting with confectioner's sugar I glazed it with a recipe from this website for Wine Glaze and served it with fresh raspberries, so yum!

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Amberly

	Cooking Level: Intermediate Home Town: Raleigh, North Carolina, USA Living In: Milwaukee, Wisconsin, USA
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Reviewed: Jul. 12, 2008

I made this with three cups of beets instead of two and you could taste the beets a little. Next time, I will use only two cups. This cake turned out really moist and yummy. I also only used 1 cup of sugar and it was sweet enough. I will definitely make this again.

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Reviewer:

Passion

	Cooking Level: Expert Living In: Somerset, New Jersey, USA
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Reviewed: Jul. 11, 2008

Actually, this is pretty good cake. I made a round triple layer cake with cream cheese frosting. I added a little more chocolate chips and added some throughout the mix whole. Everyone loved it until I told them what was in it, then they all continued to eat it a little wary...trying to taste the beets. But even my husband loved it. I think that it is even moister and better the second day. My recommendation...don't tell anyone what is in it!!! They will LOVE it!

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KATISPANIAK


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Reviewed: May 26, 2008

this is an amazing recipe, I made 24 muffin cakes and they were so light and fluffy the best I had ever made, I added a few tablespoons of cocoa to the flour for extra chocolate, but that is just me! I love this recipe.

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louise

	Cooking Level: Expert Home Town: Brisbane, Queensland, Australia Living In: Pukekohe, Auckland, New Zealand
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Reviewed: Mar. 22, 2008

This cake is miraculous. I used 5 medium sized beets. Boiled them, then pureed in blender using about 1/2 cup of the water from the pot. When the batter is mixed, it is a VERY bright magenta. Really alarming...And it does not taste good. But don't fret! But when the cake is done, it is absolutely fantastic. No hint of beet taste and the color is like a normal chocolate cake...but extra delicious. Served to several people and nobody could taste the beets. THANK YOU!

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J.P.

	Cooking Level: Expert
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Reviewed: Feb. 21, 2008

I love this recipe! I use only 1 c beets and 1 c grated carrots and/or zucchini. I find it helps hide the earthy aftertaste of the beets. Also, I use half whole wheat flour/half all-purpose, cut the sugar to 1 c, and I add 1 cup of chocolate chips.

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whitefire_64


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Reviewed: Jan. 24, 2008

I was very skeptical about the concept of beets in a cake (which is precisely why I HAD to try this recipe), but this was delicious. Very moist but still "dense". I halved the recipe (but still used 3 eggs), baked it in medium sized loaf pans (it filled 2) and -- once cooled -- I sliced 1 loaf and set it out on the kitchen table. My family (which includes 3 adult "children") know better than to ask me anything about the "surprises" I oftentimes set before them, but I'm happy to report that the first loaf was gone before dinner, 1/2 of the second was gone before bedtime and all were pleased to find a slice of it in their lunch bags. Will DEFINITELY make again.

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ManassasMa

	Cooking Level: Intermediate Home Town: New York, New York, USA Living In: Manassas, Virginia, USA
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Reviewed: Jan. 11, 2008

This is a special recipe. It turns out moist and delicious with a very unique flavor. I went a little overboard with 6 beets - you could taste them in the cake so next time I'll use 4 or 5.

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em2781

	Cooking Level: Intermediate Living In: San Francisco, California, USA
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Reviewed: Oct. 9, 2007

This is an excellent recipe. Even my husband, who thinks that "beets are the worst thing to happen to the human race", still does not believe that there are beets in this cake. Thanks for a great recipe.

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AnddieUS

	Cooking Level: Expert Home Town: Bronx, New York, USA
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Reviewed: Jul. 23, 2007

This recipe is great. Instead of using a bundt pan I used several very small spring form pans and then gave each of my friends a tiny cake. I also split each cake in half and put raspberry jam in between which gave it a great taste. Will definitely make again.

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stobies


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Reviewed: Mar. 22, 2007

Excellent! From 4 medium sized beets I got a bit less than 2 cups of mushed beets, so I will try with 5 next time. Very moist cake with a great taste. You could never tell there were beets in it. My kids enjoyed it a lot.

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Reviewer:

VICKYTOM

	Cooking Level: Intermediate Living In: Athens, Attica, Greece
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Reviewed: Dec. 8, 2006

The family loved this moist chocolate cake-even the kids. And it is so easy to make!

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Reviewer:

SuzH.


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