Reviewed: Oct. 5, 2009

I did the following changes: - 3 eggs instead of 4 (to minimize cholesterol) - 3/4 cup margarine instead of 11/2 of butter because I couldn't bear putting in that much fat - No honey - 11/4 cup sugar instead of 2 cups as I prefer desserts not to be too sweet I served with a cream cheese frosting and raspberry sauce. It was a little dry (probably because of my alterations) but my guests still loved it! :)

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Shans

Cooking Level: Intermediate

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Reviewed: Aug. 11, 2009

I have baked chocolate beet cakes for years. People think it might be zuchinni but are not sure. This cake freezes beautifully and you have to let the cake rest so all the flavours can blend. I have served it for years and when the cake is gone, I tell my guests there were beets in it -= to their amazement

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Garberg

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

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Reviewed: May 23, 2009

Note for chefs like me who must cook for beet haters: If your picky eaters know there are beets in the cake and eat the plain cake, they will be able to taste the beets. However, if they don't know there are beets in the recipe and with the frosting they will not be able to tell. The texture of the cake is lovely. I didn't have powdered sugar so didn't make the frosting and instead had my eaters frost their own cupcakes with the store bought cream cheese frosting.

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Saffron22

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Reviewed: Sep. 5, 2008

Was looking for a way to use the beets in my garden and this sounded like a good way to sneak it past my anti-beet husband and son. They both liked the cupcakes, but others thought they were so-so (nobody knew about the beets). Frosting was runny, even after adding and extra cup of powdered sugar; would use a regular cream cheese frosting recipe next time.

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KT Ray

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Apr. 27, 2008

This was delicious! No one even noticed the beets. I actually turned them into cupcakes for my kids and their friends and everyone loved them. I used hard white whole wheat flour instead of all-purpose flour and the cupcakes still turned out wonderfully moist and flavorful.

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auntiedeb99

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Reviewed: Jul. 4, 2006

I make this ALL the time, and everyone who tastes it LOVES it, even after I tell them that there are beets in it!

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TWIGGARTS

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Reviewed: Sep. 25, 2005

I was wondering about the taste of the beets in this cake but it turned out just great. You don't really taste it. It makes the cake very moist. Thank you for sharing this recipe.

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Karen Heise

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Reviewed: Aug. 27, 2005

Sounded like a great idea. I have to admit I never frosted the cake. That probably would have made it a bit more tasty, but I don't think cake should need frosting to be edible. Will stick to eating beets as beets.

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ARTISTICANNIE

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Fife, Washington, USA

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Reviewed: Nov. 21, 2004

Very moist. My husband, the beet lover, loved this! The kids didn't even finish their one piece though, except of course, the frosting. I'll make it again, probably, since my husband liked it, but for me, I'll stick to a cake where nothing competes with the chocolate flavor.

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