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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4 users found this review helpful

Reviewer:

em2781

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Charleston, South Carolina, 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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6 users found this review helpful

Reviewer:

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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Reviewer:

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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8 users found this review helpful