The Kitchen
Red Velvet Beet Bundt Cake
Pairs with Frank Herbert Zinfandel
1/2 cup canola oil
1 1/2 cups packed dark brown sugar
2 cups puréed cooked (boiled or steamed) red beets (about 3 medium-size beets)
1/2 cup semisweet chocolate chips, melted
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinammon
1/4 teaspoon salt
Confectioners' sugar, for dusting
Preheat oven to 375°F and lightly oil a Bundt pan.
In a mixing bowl, cream together oil and brown sugar.
Add beets, melted chocolate chips, and vanilla, and mix well.
In a separate bowl, combine flour, baking powder, and salt.
Add to wet beet mixture, and stir until just combined.
Pour into prepared Bundt pan, and bake for 45 minutes, or until a toothpick inserted near the center comes out clean.
Cool in pan for 10 minutes before removing to a wire rack.
Cool completely. Before serving, dust with confectioners' sugar and top with blueberries, if desired.
