Reviewed: Sep. 30, 2011

My kids tasted something different here, I tried to keep it a mystery, but they insisted on knowing what in the world was in the cake.

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Reviewer:

gingabebe

Cooking Level: Expert

Reviewed: Aug. 12, 2011

I made this for my fiance who is a very picky eater. He loved it! He shared it with his contruction co-workers during lunch and they all loved it too. He still does not know what the secret ingredient is nor does he really want to. I made it becasue my friends brought me a lot of beet roots from their garden and I did not know what to do with them. As if beet cake was not healthy enough I also substituted half of the oil for apple sauce. This cake was very moist and delicious. I am making it again and this time will put some icing on it.

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Reviewer:

CZAnna

Cooking Level: Intermediate

Reviewed: Jul. 26, 2011

I had beets and needed to use them, so I did this. We don't like the taste of beets and you could taste it in this recipe a little. The beet taste wasn't as noticeable the next day when they had cooled completely and they were better.

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Reviewer:

KBOVER

Cooking Level: Intermediate

Living In: Lexington, Kentucky, USA

Reviewed: Jul. 5, 2011

Ugh. I did not care for this cake. No one would eat it. Be warned that the beet taste is pretty strong. I love beets, but their earthy flavor was unpleasant in this recipe. If you do try this recipe, make sure to mash the beets really, really well. There were a few small pieces of beet in my cake that got chewy and tough after baking.

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Reviewer:

fizzyginger

Reviewed: Jun. 21, 2011

I really wanted this recipe to turn out well, what a great way to use up beets, not to mention their healthful benefits. But my husband and son hated them. I did care much for them either. the beet taste was very strong.

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Reviewer:

JODIBRONSONNIMS

Reviewed: Jun. 3, 2011

moist

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Reviewer:

pamflynow

Reviewed: Feb. 23, 2011

This cake is absolutely stunning. I will make this anytime I need a choc cake or cupcakes. So unbelievably moist! Absolutely no hint of beet. I took other reviewers' advice and pureed the beets. I actually pureed the beets in the blender along with the eggs and oil - the result was intensely pink, smooth and creamy. I then poured that out into a bowl and followed the recipe as stated from there. I pretty much followed the recipe to the letter, except I used olive oil instead of reg veg oil, and the result was fabulous. I made cupcakes and baked at the stated temp for about 18 minutes. Thanks! A gorgeous recipe! **Update** I made these a second time for my husband's birthday BBQ, and two different people told me they were the best chocolate cupcakes they had ever had!

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Reviewer:

Diana Moutsopoulos

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Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Living In: London, Greater London, England, U.K.

Reviewed: Oct. 16, 2010

It's not, like, THE BEST chocolate cake you've ever had... but for a cake made with beets in it? It's freaking awesome. I frosted with cream cheese frosting.

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Reviewer:

BECKYCOOKIE

Reviewed: Aug. 9, 2010

EXCELLENT recipe! I made it like the recipe said and added a handful of chocolate chips on top before I baked it. It's not overly sweet, but my picky 4 year old (hence the beets disguised in cake) gobbled it up. I think frosting on it, glaze or even a sprinkling of powdered sugar would be great too. But since he's eating it like it is... Great recipe! UPDATE: I pureed the beets in my food processor instead of mashing so that they would blend in as much as possible.

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Reviewer:

Denise

Cooking Level: Intermediate

Reviewed: Feb. 19, 2010

Marvelous! My dad unintentionally challenged me to hide beets in baked goods. He thought it sounded wrong. I scaled the recipe to 16 servings and made it into 12 cupcakes. I added 1/2 tsp. of cinnamon, replaced the oil with applesauce and lowered the sugar a bit. I needed to puree the beets because mashing them left too many indiscrete chunks. I'm about to test them on my sister who doesn't know they have beets in them! Can't wait to fool my dad too!

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